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.


  • 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


  • 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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