Don’t throw out your leftover peas!
They’re not just for roast dinners & pies… They make a beautiful healthy dip too.
2 cups green peas (frozen)
1 can navy beans
½ bunch fresh mint
½ cup olive oil
1 tbsp apple cider vinegar
Juice of 1 lime
1 chilli, or to taste
1 clove garlic, crushed
S & P to taste
Optional – natural unsweetened yoghurt, additional olive oil, slivered chilli & lime zest for garnish.
Defrost green peas. Drain beans and rinse. Remove mint leaves from stems and rinse. Combine green peas, navy beans, mint, olive oil, apple cider vinegar, lime, chilli and garlic in a blender and mix until a rustic puree is formed. Season to taste with S&P.
Serve with a swirl of yoghurt, drizzle of olive oil, mint garnish, slivered chilli if desired.
*This is also a fabulous dressing for a potato salad. Simply steam 1kg pink potatoes, cool & quarter, then toss with dressing and top with toasted flaked almonds.