I cannot take credit for this recipe as it is straight out of last year’s ‘Clean Eating Magazine’ but this absolutely guarantees that it is a winner. I usually whip it up throughout the year because it is so easy to buy good quality frozen peas which have been frozen right after picking, which preserves the nutrients as much as possible. I make it for snack but use it often when we have friends and family over and it has become a favourite. This is slightly adapted from the original recipe, as I leave out the optional Pecorino Romano sheep’s cheese when making for dairy sensitive guests. Having said that, the sweet and salty nature of Pecorino is wonderful. Lastly, I use frozen peas and do not defrost them at all. The flavour is outstanding and so vibrant and by keeping the peas frozen makes this incredibly fresh and cool when paired with the mint. A summer must!

 

INGREDIENTS

2 cups frozen peas

¼ cup sunflower seeds

¼ cup packed mint leaves

3 tablespoons good quality olive oil

1 lemon, juice and zest, organic if possible as we are using the skin

¼ cup shredded Pecorino Romano cheese, good quality – optional

½ teaspoon salt

Fresh black pepper to taste

Splash of water, if needed

 

METHOD

In a food processor, add all of the ingredients, process until it comes together in a thick dip. As time passes, it softens a bit.

 

NOTE: I strongly recommend making it just before you eat – the flavour is best and even with lemon, it seems to brown a bit after several hours. For the same reason, eat within a few hours and don’t keep overnight, this usually isn’t a problem with the dip as we never have any left anyways.