1 bunch of spring onions, roughly chopped
1 medium potato, peeled & cubed
1 garlic clove, crushed
850ml of vegetable or chicken stock
250g of defrosted or freshly podded peas
4 tbsp of mint, very finely chopped
1 tsp of caster sugar
½ a lime, juiced
150g of soured cream or natural yogurt
Munchy seeds warm cumin & fennel seeds
A few spare peas
Put the spring onions, potato and garlic in a pan with the stock. Simmer for approx. 15 minutes until the potato is tender.
Add the peas (reserving a small handful to garnish) and simmer for a further 5 minutes (no longer, as you want the fresh colour of the peas to remain). Stir in the chopped mint, sugar and lime juice and two thirds of the yogurt then blitz in a food processor until smooth and vibrant. Season to taste.
To serve hot, pour into bowls straight away then garnish with the remaining soured cream or yogurt, lamb’s lettuce, fresh peas and a good handful of Munchy Seeds.
To serve chilled, cool quickly in the fridge. When you come to put it in bowls it might need a little extra stock if it has thickened.