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
- Set aside 50g of peas in a medium bowl for later.
- 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.
- Spread out on a large plate, using a spoon to create a shallow well in the centre.
- 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.
- In a small bowl, whisk together the remaining tablespoon of za’atar and the last 3 tablespoons of oil.
- Drizzle the za’atar oil all over the pea dip, and top with the radish mixture.
Helen Edwardson