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Tess Ward's Avocado boats with pea, feta & mint
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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.
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.
Recipe taken from The Naked Diet by Tess Ward, Quadrille Publishing, June 2015
This recipe was first published in May 2015.