Does anyone else get obsessed with a certain dish, and it’s all you can think about eating for a few weeks? Well, for me currently, it’s these springy minted smashed peas with almonds and chilli. I’ve been loving it for breakfast slathered on a sourdough crumpet with a soft-boiled egg and something pickled.
The smashed peas also work SO well in sandwiches or wraps with grilled chicken or halloumi or as an alternative to smashed avocado (plus your bank account will thank you!).
The best bit is that it takes less than 5 minutes to whip up, and can be stored for a few days in the fridge – great for springtime meal prep ahead of a busy working week.
Read on for the full recipe!
Method
Follow these steps to make our Smashed Peas With Mint, Chilli, and Almonds
There really isn’t much method to make these smashed peas with mint. Simply pop all of your ingredients into a food processor and blend on high speed until a rough paste forms. Don’t blend until completely smooth – we love keeping just a few peas whole for extra texture. Taste and adjust the salt/chilli levels as required.
…. and that’s it!
Our favourite way to serve smashed peas (and as pictured in this recipe), is on top of a sourdough crumpet or bread slice alongside a soft-boiled egg.
To start, boil your eggs for around 7 minutes (this is the sweet spot for a soft egg that doesn’t run everywhere!). Whilst your eggs are cooking on the hob, toast your bread or crumpet.
When your eggs have finished cooking, run them under cold water and peel using a teaspoon or your fingers. Slice in half and set aside. After buttering your crumpet, slather a thick layer of your smashed peas. Halve your egg and layer on top.
Garnish with sea salt, extra chopped mint, a drizzle of olive oil and pink pickled onions (we used pickled wild garlic buds for an extra hit of flavour – find the recipe on our website). Serve straight away!
How To Store Your Smashed Peas
Smashed peas are brilliant for meal prep ahead of a busy week. So, if you have leftovers, or if you’ve doubled up on this recipe, simply pop your spread into an airtight jar/container and keep it in the fridge for up to a week. You can also freeze your smashed minted peas if required, just defrost thoroughly in the fridge overnight before using.
Serving Suggestions
If you’re looking for a creative way to serve your minted peas with almonds, chillies, and olive oil, why not try:
- In a wrap with grilled halloumi or chicken breast
- On the side of fish and chips as a ‘posh’ mushy pea alternative
- Slathered on bruschetta with feta cheese
- As a dip to crudites or toasted pitta bread
Seasonal Recipes From Savery Grazing
Have we turned you into a pea lover yet? We hope you enjoyed making this delicious spring recipe for weekend brunches or as a to-go breakfast. If you’re looking for more delicious dip recipes, explore the ‘recipes’ page on our blog. We also post food and nibble ideas regularly on our Instagram and Facebook pages.
If you’d like a quote for one of our grazing platters or grazing tables, get in touch with our team via phone or email.
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