Crushed Peas with Feta and Spring onions

Ingredients for Crushed Peas with Feta and Spring onions

• 1.0kg peas in the pod, or 350ml frozen organic peas or petit pois

• 2 to 60ml fruity olive oil

• 230g sheep's-milk feta, drained

• 230g Greek-style yoghurt

• 1 garlic clove, peeled and minced with a little coarse salt

• a bunch of spring onions, trimmed and finely sliced

• a large handful of mint leaves, shredded

• juice of 1 lemon

• coarse salt and black pepper

If using fresh peas, shell them and cook briefly in boiling water until al dente, then drain well and place in a large bowl. Sprinkle with 2 tablespoons olive oil and crush them coarsely with a potato masher.

If you are using frozen peas, blanch them briefly, drain exceptionally well, and crush before adding the oil, pouring off any more excess water at this stage; add the oil bit by bit and less liberally.

Mash the feta and yoghurt together in a shallow bowl. While the peas are still hot, add the feta and toss to combine. This is all about texture, not smoothness, as for a dip. Add the minced garlic.

Now add the spring onions and 2 tablespoons shredded mint. Stir in the juice of half a lemon to start with. Season with pepper and a little salt, if you think it is needed; feta is pretty salty. Taste and adjust the seasoning, adding more lemon juice, mint, or olive oil if you like.

Serve in a shallow dish with a mound of warm, grilled pita bread.

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