I love peas. In summer I eat handfuls of frozen peas as a refreshing and crunchy snack, and in winter I regularly enjoy it in stews and soups. This side dish turns the ordinary pea into a fresh, zesty mouthful with a kick. Added bonus: it works hot or cold.

Who’s hungry? Vincent and I, so this dish is for two. It can be stretched to serve four with smaller helpings.

Ingredients

• 400 g frozen peas
• 2 lemons
• 1 handful of fresh mint leaves (15 g)
• 1 tbsp crushed garlic & chilli
• 4 tbsp extra virgin olive oil
• salt & pepper

Peas, please

Boil enough water to cover the peas. Add salt, rip the leaves off the mint stalks and throw all of the stalks into the pot.

Add the peas and boil for 5 minutes.

Meanwhile, finely chop the mint leaves and add them to a mixing bowl. Mix it in with the garlic & chilli, 3 tbsp olive oil, and the zest of 1 lemon. Add the juice of both lemons and salt & pepper to taste.

Once the peas are cooked, drain them, remove all the mint stalks, and combine the peas with the lemon, garlic & chilli minty mixture. Add more olive oil if needed.

Serve with a meal of your choice. We enjoyed it with pork chops.

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