Gluten Free, Dairy Free, (if no ghee or butter used), Vegetarian, Vegan (if no ghee or butter used)
2 tablespoons ghee, butter
or olive oil
4 garlic cloves, finely
1 brown onion, thinly sliced
420 g (15 oz/3 cups) frozen
or shelled fresh peas
zest and juice of 1 lemon
1 handful of flat-leaf (Italian)
flesh of 1 avocado, roughly
40 g (11/2 oz/1/4 cup) pepitas
extra virgin olive oil, to serve
1. Melt the ghee in a large saucepan over medium heat, until sizzling.
2. Add the garlic, onion and peas and cook, stirring regularly, for
a couple of minutes, until the garlic and onion start to soften
3. Add the lemon zest and juice, parsley, avocado, pepitas and a large
pinch of sea salt and freshly ground black pepper.
4. Using a fork or potato masher, roughly mash together until well
combined. Drizzle with a good glug of olive oil and serve.
For more recipes from My Petite Kitchen Cookbook by Eleanor Ozich, (Murdoch Books), £16.99, click here.