Pea and mint dip for the first piece of flatbread
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
A pea dip should taste fresh but the peas still need proper cooking. Frozen peas are convenient, bright and easy to portion. Cool them promptly before blending with mint so the herbs do not sit in a hot purée.
For 4 snack portions, use 300g frozen peas, 1 tablespoon olive oil, 1½ tablespoons lemon juice, 10g mint leaves, 1 small garlic clove and 2–4 tablespoons cold drinking water. Have washed radishes and flatbread ready to serve; check flatbread for wheat and other allergens.
Cook the peas thoroughly according to their packet. Drain, cool promptly under cold drinking water and drain again. Reserve a spoonful of cooked peas for the top. Blend the rest with oil, lemon, mint and garlic, adding water only until the texture is spreadable. Taste and add a small pinch of salt if needed. Leave a little texture rather than chasing an entirely smooth paste.
Transfer to a shallow bowl, add the reserved peas and serve immediately with radishes and bread. Allow about 15 minutes. Lemon zest can make a useful final accent without more liquid. Refrigerate any dip promptly and use within 48 hours; keep it cold when packing a picnic. Do not use thawed but uncooked frozen peas as a shortcut.