Pea and pickled veg dip with sourdough soldiers
Serves: 4-6
Prep time: 10 minsTotal time: 
Recipe photograph by Kris Kirkham
Pea and pickled veg dip with sourdough soldiers
Sweet peas and creamy goat’s cheese pair brilliantly with some tangy quick-pickled garden vegetables.
Serves: 4-6
Prep time: 10 minsTotal time: 
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Nutritional information (serving (1 of 4), without sourdough)
Calories
274Kcal
Fat
13gr
Saturates
8gr
Carbs
18gr
Sugars
7gr
Fibre
8gr
Protein
8gr
Salt
1.1gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the quick-pickled vegetables
- 125ml cider vinegar
- 1 tbsp caster sugar
- 1 tsp sea salt flakes
- 1 tsp fennel seeds
- 1 tsp mustard seeds
- 100g Chantenay carrots, thinly sliced lengthways
- 5 radishes, trimmed and thinly sliced
- 50g sugar snaps, sliced on the diagonal
- 2 spring onions, sliced on the diagonal
For the pea and mint dip
- 500g peas (fresh or frozen)
- 150g soft mild goat’s cheese
- a handful of fresh mint leaves, plus extra to garnish
- 1 tbsp seed mix
- sourdough toast*, to serve
Step by step
- For the pickling liquid, put the vinegar, sugar, salt, fennel and mustard seeds in a pan with 125ml water. Heat gently until the sugar has dissolved then remove from the heat. Put all the prepared vegetables in a bowl and pour over the vinegar mixture. Set aside for 30 minutes to pickle.
- For the dip, simmer the peas for 3-4 minutes until tender, then drain and refresh in cold water. Put in a food processor with the goat’s cheese and mint leaves. Blitz until smooth and season to taste then transfer to a shallow serving bowl.
-
Use a slotted spoon to lift the veg from the pickling liquid, and place on top of the dip. Sprinkle over the seed mix and scatter over some fresh mint leaves to garnish. Serve with sourdough toast, cut into soldiers.
*Use gluten-free bread to serve, if required.
