Pea, tahini and za’atar dip

Ingredients:

  • 500g frozen peas, defrosted
  • 65g tahini
  • 40g parsley, roughly chopped
  • 20g picked mint leaves
  • 3 tbsp za’atar
  • 2 lemons: finely grate the zest to get 2 tsp and then juice to get 3 tbsp
  • 105ml olive oil
  • 40g breakfast radishes (about 4), thinly sliced on a mandolin or by hand
  • 2 spring onions, thinly sliced at an angle (25g)
  • salt and black pepper

Method

  1. Set aside 50g of peas in a medium bowl for later.
  2. Put the remaining peas, the tahini, herbs, 2 tablespoons of za’atar, the lemon zest and juice, 3 tablespoons of oil, 1¼ teaspoons of salt and a good grind of pepper into a food processor and blitz into a smooth paste.
  3. Spread out on a large plate, using a spoon to create a shallow well in the centre.
  4. To the reserved peas add the radishes, spring onions, 1 tablespoon of oil, ⅛ teaspoon of salt and a good grind of pepper and toss to combine.
  5. In a small bowl, whisk together the remaining tablespoon of za’atar and the last 3 tablespoons of oil.
  6. Drizzle the za’atar oil all over the pea dip, and top with the radish mixture.

 

Helen Edwardson