Ingredients
peas, fresh or frozen
250g
medium avocados
2
mint leaves
a small handful (about 8g)
chives, chopped
2 tbsp
olive oil
2 tbsp
lemon
1
small flatbreads
4
pea shoots
2 handfuls
Serves
2
| Timemins
peas, fresh or frozen
250g
medium avocados
2
mint leaves
a small handful (about 8g)
chives, chopped
2 tbsp
olive oil
2 tbsp
lemon
1
small flatbreads
4
pea shoots
2 handfuls
Serves
2
| Timemins
Method
Bring a small pan of water to the boil and salt it lightly. Tip in the peas and let them cook for 3 minutes for frozen, 5 for fresh, then drain and set aside.
Halve, stone and peel the avocados, put them in the bowl of a food processor, then add the peas and mint leaves. Add the chives and pour in the olive oil. Process briefly, keeping the mixture somewhat rough in texture. Squeeze in a little lemon juice – start with a couple of teaspoons – then add salt to taste.
Toast the flatbreads on a griddle or under a heated overhead grill. While they are still warm, spoon on the creamed avocado and peas, then top with pea shoots.
Ingredients
peas, fresh or frozen
250g
medium avocados
2
mint leaves
a small handful (about 8g)
chives, chopped
2 tbsp
olive oil
2 tbsp
lemon
1
small flatbreads
4
pea shoots
2 handfuls
Method
Bring a small pan of water to the boil and salt it lightly. Tip in the peas and let them cook for 3 minutes for frozen, 5 for fresh, then drain and set aside.
Halve, stone and peel the avocados, put them in the bowl of a food processor, then add the peas and mint leaves. Add the chives and pour in the olive oil. Process briefly, keeping the mixture somewhat rough in texture. Squeeze in a little lemon juice – start with a couple of teaspoons – then add salt to taste.
Toast the flatbreads on a griddle or under a heated overhead grill. While they are still warm, spoon on the creamed avocado and peas, then top with pea shoots.
Photograph by Jonathan Lovekin
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