Pea, Preserved Lemon & Mint Dip with Radish Salsa and Feta

by Ravinder Bhogal, featured in Comfort and Joy

Published by Bloomsbury

Introduction

One of my earliest memories is of gobbling raw sweet peas straight out of the pod in my grandfather’s shaamba. They tend to get overlooked as a vegetable, but they are allowed to shine unobstructed in this simple zesty dip. It can conveniently be made with fresh or frozen peas and is equally lovely piled on toast with soft-boiled eggs for breakfast.

As featured in

Comfort and Joy

Image of Ravinder Bhogal's Pea, Preserved Lemon and Mint Dip — Photo by Kristin Perers

Ingredients

Serves: 4

500 grams peas (fresh or frozen)
2 fat garlic cloves (finely chopped)
rind of 1 small preserved lemon (finely chopped)
handful of mint leaves (chopped, plus extra leaves to garnish)
3 tablespoons extra virgin olive oil (plus extra for drizzling)
100 grams good-quality feta cheese (crumbled)
sea salt and black pepper

FOR THE RADISH SALSA

10 radishes (thinly sliced)
½ teaspoon caster sugar
1 teaspoon apple cider vinegar

Method

Pea, Preserved Lemon & Mint Dip with Radish Salsa and Feta is a guest recipe by Ravinder Bhogal so we are not able to answer questions regarding this recipe

To make the radish salsa, combine the radishes with the sugar and vinegar in a bowl, season with salt and set aside.
Bring a large pan of salted water to a roaring boil, add the peas and cook for 3 minutes or until tender. Drain well, then add to a blender along with the garlic, preserved lemon and mint leaves and blend. Slowly pour in the oil and blend till smooth then season to taste with salt and pepper.
Smooth the dip over a serving platter and drizzle over some more olive oil. Spoon over the radishes and crumble over the feta. Scatter over some extra mint leaves and serve with bread and crudités.