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With spring in the air and summer around the corner, it feels like time for some more summery food. If you read the introductory blog for my recipes, you will know that I’m not able to eat dairy from cows but I can eat dairy from sheep and goats.
There are so many delicious sheep and goats cheeses; Roquefort, Manchego and Pecorino to name a few but I should confess that I used to loathe goats cheese. However when I was living in France the lunch options for being gluten and dairy free came down to steak and chips, duck and potatoes or goat cheese salad, I decided that I needed to learn to love goats cheese! It took a while but now I am a big fan!
I went to my Aunt's for dinner last week, she served up this pea, feta and mint dip and it was so good that I left with a copy of her handwritten recipe! I can’t tell you where the recipe came from or whose it was originally as it was just one that she had written in her recipe book. She also gave me the recipe for her delicious Hazelnut Meringue that I will share later in the year, it is one of my favourite desserts.
This recipe is really easy to make, it’s just frozen peas, olive oil, feta, lemon and mint. You can make it quickly and it tastes great with either crudities or pitta. It does last in the fridge but the peas start to oxidise after a day or two so it doesn’t look quite as pretty and fresh as when you first make it.
Put peas in pan of just boiled water. Leave for two minutes to defrost and then drain .
Put peas in a food processor with the olive oil and pulse until it is a chunky puree.
Transfer to a bowl and add the cheese, lemon zest and combine. Add lemon juice to taste.
Stir in the chopped mint and garnish with whole peas.