Crushed Peas with Feta and Spring onions

Ingredients for Crushed Peas with Feta and Spring onions

• 1.0kg peas in the pod, or 350ml frozen organic peas or petit pois

• 2 to 60ml fruity olive oil

• 230g sheep's-milk feta, drained

• 230g Greek-style yoghurt

• 1 garlic clove, peeled and minced with a little coarse salt

• a bunch of spring onions, trimmed and finely sliced

• a large handful of mint leaves, shredded

• juice of 1 lemon

• coarse salt and black pepper

If using fresh peas, shell them and cook briefly in boiling water until al dente, then drain well and place in a large bowl. Sprinkle with 2 tablespoons olive oil and crush them coarsely with a potato masher.

If you are using frozen peas, blanch them briefly, drain exceptionally well, and crush before adding the oil, pouring off any more excess water at this stage; add the oil bit by bit and less liberally.

Mash the feta and yoghurt together in a shallow bowl. While the peas are still hot, add the feta and toss to combine. This is all about texture, not smoothness, as for a dip. Add the minced garlic.

Now add the spring onions and 2 tablespoons shredded mint. Stir in the juice of half a lemon to start with. Season with pepper and a little salt, if you think it is needed; feta is pretty salty. Taste and adjust the seasoning, adding more lemon juice, mint, or olive oil if you like.

Serve in a shallow dish with a mound of warm, grilled pita bread.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.