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Pea Guacamole

Pea Guacamole
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Not strictly a guacamole, this is a pea purée packed with flavour. It is delicious with the pan-fried tuna and olive, sun-dried tomato and caper salsa. Demonstrated at the 2011 Melbourne Food and Wine Festival.

Serves 4

Ingredients

  • 450g shelled peas, fresh or frozen
  • 2 tbsp extra virgin olive oil
  • 2 tbsp lime juice
  • 2 tbsp coriander, finely chopped
  • ½ –1 red chilli, deseeded and finely chopped
  • ½ tsp cumin seeds, ground
  • ½ tsp coriander seeds, ground
  • salt
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Method

  1. Cook the peas in boiling, salted water for 3–4 minutes for fresh peas, 2–3 minutes for frozen. Refresh under cold water and drain.
  2. Place in a food processor with the remaining ingredients and a good pinch of salt (or use a hand-held blender) and whiz for 1–2 minutes or until almost smooth. Taste, adjusting the seasoning if necessary, then put into a bowl. Cover and refrigerate until needed. Bring back up to room temperature before serving.
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