Whilst we are enjoying this wonderful weather lots of people seem to be seeing friends and family in their gardens for pre supper drinks. It is a great way to catch up with people and with a few make ahead canapés up your sleeve, it's easy peasy too (excuse the pun). This pea and wasabi dip is made in five minutes and if you happen to have wasabi paste in your fridge, it is pretty much another store cupboard recipe. Add more or less wasabi depending on taste. We like 2 teaspoons, which didn't blow your head off, but add more if you want the full sinus treatment.
250g frozen peas
Zest 1/2 lime
3 tbs half fat creme fraiche
10g chopped parsley
1-2 tsp wasabi paste (or add more if you like it really fiery)
Flatbread/Pitta triangles to serve
or raw vegetables
Put the peas in a sieve and pour a kettle of boiling water over them. Check they have thawed out. Let them cool and dry for a while or gently pat them dry.
Put the peas with all the other ingredients into a food processor and blend until smooth. Check for seasoning and add more salt or wasabi if necessary.
Press the pea mix through a sieve if you want a smooth dip. Leave as it is for a more rustic texture. Chill and serve with baked pitta triangles.
Pitta triangles - these make great little snacks on their own as well. A sprinkle of chilli powder or sesame seeds are tasty additions if they are served alone.
I pack plain folded flatbreads (or regular pitta)
Plus optional flavourings
Heat oven to 190°c.
Brush the flatbreads with olive oil and season.
Cut flatbreads into small rough triangle shapes.
Bake on a baking sheet for approximately 6 minutes until light gold in colour.
Cool on a cake rack and then store in an airtight tin.