Ella Mills’ minty pea dip recipe

We’ve eaten this almost every week since I can remember. It’s so quick to make, plus it’s really nutritious: peas are loaded with protein, fibre, vitamins and minerals. Serve with crudités and crackers or roasted veg.

minty pea dip
Clare Winfield

Makes 1 bowl (about 400g)

250g frozen peas
100g cashews
2 tbsp mint leaves, finely chopped
2 tbsp extra virgin olive oil
Splash of oat milk
Juice of 1⁄2 lime
Sea salt and black pepper

  1. Put the peas and cashews in a bowl and cover with boiling water. Set aside to soak for 5 minutes.
  2. Drain the peas and cashews then transfer to a blender along with the remaining ingredients, seasoning to taste. Blitz on a high speed for a couple of minutes until you have a smooth purée.

Now buy the book

how to go plant-based
How To Go Plant-Based
by Ella Mills will be published by Yellow Kite on 18 August, price £26. To pre-order a copy for £22.10 with free UK delivery until 21 August, go to mailshop.co.uk/books or call 020 3176 2937.