A recipe from Yotam Ottolenghi- add a few chopped anchovies for extra flavour if you like.
Ingredients
- 300 g podded peas fresh or frozen
- 2 green chillies finely chopped (take out the seeds, if you prefer)
- 1 small preserved lemon pips discarded, flesh and skin roughly chopped
- 15 g coriander leaves roughly chopped, plus an extra 5g to garnish
- 60 ml olive oil
- Finely grated zest of ½ small lemon plus 1 tsp lemon juice
- salt and black pepper
- 750 g new potatoes cut in half if large
Servings:
Instructions
- Bring a large pan of water to a boil, blanch the peas for a minute, then drain.
- Set aside one-third of the peas and put the rest in a food processor with the chillies, preserved lemon, coriander leaves, oil, lemon zest, a third of a teaspoon of salt and plenty of pepper. Blitz to a rough paste.
- Bring a large saucepan of well salted water to a boil, then cook the potatoes for 15 minutes, or until soft. Drain, transfer to a large bowl and roughly crush: you want at least a third of them left more or less whole.
- Add the blitzed and whole peas to the bowl with the lemon juice and chopped coriander, gently stir through and serve warm
Share this Recipe
Powered byWP Ultimate Recipe