Reap the rewards from your first harvest of sweet garden peas, while making the most of the prized pods with these easy and speedy recipes...
SERVES 4
READY IN 20 MINS
- 4 tortillas wraps sunflower oil spray
- 190g fresh or frozen peas
- 1 tbsp Cooks’ Ingredients Ruby
- Rose Harissa Paste
- 2 tbsp olive oil
- juice of ½ a lemon
- 2 avocados
- 100g feta, crumbled
- 4 spring onions, thinly sliced
- 2 tsp cumin seeds, toasted handful of fresh mint leaves
How To:
- Preheat the oven to 200C/400F/ Gas 6. Spray the tortillas with the oil and bake for 5-8 minutes until crisp and golden.
- Meanwhile, cook the peas in boiling water for 2-3 minutes then drain and cool.
- To make the dressing, stir together the harissa paste, olive oil and lemon juice.
- Skin the avocado, cut in half and remove the stone. Mash each half roughly with a fork and spread onto each tortilla. Scatter over the peas, cheese, salad onions and cumin seeds. Drizzle over the dressing, scatter with mint leaves and serve.
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