Pea guacamole
A sustainable take on avocado guacamole, this is just as delicious and nutritious
SERVES
4
PEOPLE
PREP TIME
5
MINUTES
Ingredients
250g frozen peas, cooked until skins are tender (but still green) and refreshed in ice cold water
1 jalapeno chilli, roughly chopped
1-2 cloves garlic
1 tsp ginger minced
8 basil leaves
5 sprigs coriander (stalks and all)
ÂĽ cup olive oil
1 tomato, finely chopped
Salt and pepper
Method
Purée all ingredients together except tomato in a blender or food processor until smooth.
Season to taste with salt and pepper and a little Tabasco if you like it spicier, and fold in chopped tomato.
Sometimes I blend in ÂĽ kg fresh blanched dried spinach leaves for extra iron.
Serve in a bowl with a selection of organic veggies (whatever you fancy), cut finger size, also fresh veggie crisps, flatbreads and crackers.
If you have any dip left over, it is also great used as a sandwich spread. Or you could add a bit of white wine vinegar and oil and use it as a salad dressing.
