Pea Spread and Radish Salad
Pea spread and radish salad is a recipe with fresh ingredients from the dips category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g peas (fresh or frozen)
- 3 spring onions
- 1 Garlic clove
- 3 tbsp olive oil
- 100 ml Vegetable broth
- 1 handful purslane
- 200 g radishes
- 1 Lime (juice)
- 1 tsp light tahini
- 150 g Feta
- Salt
- pepper (from grinder)
- 8 slices multigrain baguette
Instructions
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1.
Preheat the oven to grill mode.
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2.
Rinse fresh peas and drain, thaw frozen peas. Wash and trim spring onions, slice into thin rings; set aside 1 tbsp for garnish. Peel garlic, finely chop and sauté in 1 tbsp oil. Sauté spring onions 2-3 minutes. Add peas and broth, simmer about 5 minutes.
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3.
Wash purslane, shake dry, finely chop a few leaves. Wash radishes, trim and halve. In a bowl mix 1-2 tbsp lime juice, 1 tbsp oil, salt and pepper.
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4.
Remove pea mixture from heat, transfer to a tall vessel. Add tahini and 100 g feta, blend until smooth. Fold in chopped purslane, season with lime juice, salt and pepper.
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5.
Toast baguette slices in oven, turning, about 3 minutes. Serve the spread topped with remaining spring onion rings; plate radish salad alongside and serve toasted bread and extra feta.
