For the peacamole
- 250g frozen peas
- ½ tsp chilli flakes
- 50ml cold-pressed rapeseed oil
- ½ a lime, juice and zest
- 1 tsp ground cumin
- 2 garlic cloves
- Salt and pepper to taste
- 75g fresh tomato, finely diced
- 90g red onion, finely diced
Place the peas in a bowl and pour boiling waterover over them. Leave to stand for 5 minutes, then drain and leave to dry.
Place the peas in a blender and add the remaining ingredients, pulse a couple of times and then blitz until smooth.
Remove from the blender and mix through the tomatoes and onion, then season to taste.
Make this summer salad with fresh with peas, mint and salty feta cheese.
Cook this fresh and vibrant pea and mint soup, served with mint-infused oil.
These light muffins topped with golden cheese and tangy cherry tomatoes are a tasty treat, or serve with a splash of oil and vinegar to make for a delicious light snack.
Looking for something a little lighter to eat? You can find a selection of salads and light bite recipes from our chefs and local experts.