225 g (1/2 lb) 1 1/4 cups split green peas
575 ml (1 pt) 2 1/2 cups water
4 tbsp (60 ml) olive oil plus a little for greasing
4 tbsp (60 ml) white wine vinegar
8 large spring onions (scallions), chopped
4 tbsp (60 ml) chopped mint
2 tbsp (30 ml) chopped parsley
1 clove garlic crushed with a pinch sea salt
freshly ground black pepper
mint sprigs or sliced tomatoes for serving
575 ml (1 pt) 2 1/2 cups water
4 tbsp (60 ml) olive oil plus a little for greasing
4 tbsp (60 ml) white wine vinegar
8 large spring onions (scallions), chopped
4 tbsp (60 ml) chopped mint
2 tbsp (30 ml) chopped parsley
1 clove garlic crushed with a pinch sea salt
freshly ground black pepper
mint sprigs or sliced tomatoes for serving
method
1. Put the split peas into a saucepan with the water and bring them to the boil.
2. Cover them and simmer them for 45 minutes or until you can beat them to a smooth puree.
3. Cool the peas completely and beat in the oil, vinegar, onions, herbs, garlic and pepper.
4. Press the mixture into a lightly oiled, 18 or 20 cm (7 or 8 in) ring or savarin mould and turn it onto a flat plate.
5. Fill the centre with a bunch of mint or, for a contrast in colour, some sliced tomatoes.
2. Cover them and simmer them for 45 minutes or until you can beat them to a smooth puree.
3. Cool the peas completely and beat in the oil, vinegar, onions, herbs, garlic and pepper.
4. Press the mixture into a lightly oiled, 18 or 20 cm (7 or 8 in) ring or savarin mould and turn it onto a flat plate.
5. Fill the centre with a bunch of mint or, for a contrast in colour, some sliced tomatoes.
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