I love the gentle sweetness of this dip, and its rustic nature. It’s hard to stop scooping once you start!
150g peas (fresh or frozen)
2 avocados, roughly chopped
1 heaped tsp chopped shallot
1 tbsp sherry vinegar
1 tbsp lemon juice
1 tbsp extra virgin olive oil, plus extra to serve
Pinch of cayenne pepper
6 mint leaves
Radishes with leaves, cocktail gherkins and warm flatbread, to serve
- Bring a small pan of water to the boil, add the peas and cook for 3-5 minutes until tender if fresh (or according to the packet instructions if frozen). Drain using a sieve, return to the pan, refill with cold water and set aside.
- Place the avocados, shallot, vinegar, lemon juice, olive oil, salt and a pinch of cayenne pepper in a food processor and whiz to a silky purée. Reserve a few small leaves of watercress then add the remainder plus the mint leaves and whiz until flecked with the green of the leaves. Drain the peas, reserving a tablespoon of them, add the remainder to the purée and pulse to coarsely chop.
- Smooth the mezze over a dinner plate, swirling the surface, drip a little olive oil over then scatter with the reserved watercress leaves and peas. Accompany with the radishes, gherkins and flatbread.
Recipes: Annie Bell. Photographs: Ellis Parrinder. Food styling: Lou Kenney. Styling: Charlie Phillips