Handy for speedy meals, the pea mixture can be made in a double quantity and kept in the fridge to make this recipe even quicker. Just pop it in a lunch box with some salad leaves, grab an avocado and you have yourself a handy desk lunch.
Tess Ward's Avocado boats with pea, feta & mint
100g frozen peas
75g feta, plus extra to garnish
1 garlic clove, crushed
2 tbsp lime juice, plus extra to garnish
2 tbsp chopped mint leaves, plus extra to garnish
2 tbsp extra virgin olive oil, plus extra to garnish
1 Blitz the peas, feta, garlic, lime juice, mint and oil together in a blender. Alternatively, leave the peas to thaw and mash the ingredients together using a fork. If it’s too thick, add a little more olive oil or lime juice.
2 Slice the avocados in half, remove the stones and score a few criss-cross slits into the flesh. Pile the pea purée high into each half. Add a good grinding of black pepper and a little extra feta, olive oil, lime juice and mint leaves.