Put a new spin on peas and spinach by livening up this richly textured dip with harissa, lime juice and coriander.
INGREDIENTS
1 cup frozen peas
2 large handfuls spinach leaves, washed
1 avocado
finely grated zest and juice 1 large lime
2 cloves garlic, crushed
1 spring onion, finely chopped
2 teaspoons fish sauce
½ teaspoon sesame oil
¼ - ½ teaspoon harissa
¼ cup chopped coriander
sea salt and freshly ground pepper
To garnish
coriander and lemon zest
METHOD
Put the peas and spinach in separate heatproof bowls and pour over enough boiling water to cover. Leave both for 5 minutes then drain and refresh in cold water. Drain again then place the spinach in a clean tea towel and squeeze out the excess water.
Place all the ingredients in a food processor and process until well combined but still with a little texture.
To serve: Transfer to a serving dish and top with coriander and lemon zest. Makes about 2 cups
Pantry note: Harissa [har-ritha] is a fiery hot sauce from North Africa, made from chilli, garlic, cumin, coriander and caraway, but any good quality chilli paste can be used.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.