Boiled peas are mashed with fresh mint, lemon and chili flakes into a coarse smash. Inspired by modern Irish gastropub menus, this dip freezes well and travels easily in a lunchbox.
Boil the peas for 4 minutes, then drain and plunge them straight into iced water to keep their colour.
Let the drained peas rest at room temperature for about 15 minutes.
Mash the peas with the mint, lemon juice, chili flakes and salt in a bowl with a fork, keeping the texture coarse.
Drizzle over the olive oil, stir lightly and serve.
Don't over-mash the peas — it should stay coarse rather than turn into a smooth purée. This recipe contains no known allergens.
Bezelyeleri buzlu suya almayı ilk kez denedim ve rengin gerçekten daha canlı kaldığını gördüm; pul biberi tarifte yazılandan biraz fazla koydum, ailem baharatlı sevdiği için tam kıvamındaydı.
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