Spring pea dip
Serves: 6-8
Prep time: 10 minsTotal time: 
Recipe photograph by Lauren Mclean.
Spring pea dip
Recipe by Lucy Jessop
Serves: 6-8
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
95Kcal
Fat
7gr
Saturates
2gr
Carbs
4gr
Sugars
1gr
Fibre
3gr
Protein
5gr
Salt
0.2gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 250g frozen peas or petit pois
- a large knob of butter
- 1 echalion shallot, finely chopped
- 1 large garlic clove, finely chopped
- 1 x 100g bag watercress, spinach and rocket
- 25g pecorino (or other hard sheep’s cheese, eg Parlick Fell), finely grated, plus extra shavings
- 1 tbsp chopped mint leaves, plus a few baby leaves to serve
- 2 tbsp extra-virgin olive oil
Step by step
Get ahead
Make up to 2 days ahead; cover and chill. Remove from the fridge 2 hours before serving. The pea purée can also be frozen – but leave out the mint. Defrost and allow to come to room temperature before adding the mint, finely chopped, and garnishing.
- Put the peas in a large bowl and cover with just-boiled water from the kettle. Leave to stand for 5 minutes, then drain in a sieve and run under cold water; set aside.
- Meanwhile, heat the butter in a deep frying pan, add the shallot and cook gently for 5 minutes; stir in the garlic and cook for a further 2 minutes. Then add the salad leaves plus 1 tablespoon water; cover with a lid. Cook over a low heat for 2-3 minutes until wilted. Stir in the peas; remove from the heat.
- Transfer to a food processor with the grated cheese, mint and olive oil. Whiz briefly to a chunky purée.
- Season; transfer to a serving bowl. Finish with cheese shavings and baby mint leaves. Serve with focaccia toasts, below.
