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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.