Name: Pea and mint dip with labne and radishes
Yield: 4
Ingredients: ½ tsp white wine vinegar; 8 French breakfast or red radishes, some sliced, some kept whole; ¼ tsp caster sugar; 500 gm frozen peas; 3 garlic cloves; ½ tsp bicarbonate of soda; 3 mint sprigs, leaves picked, plus extra leaves to serve; 2 tbsp extra-virgin olive oil, plus extra to serve; ⅓ cup (80 gm) drained labne or Persian feta; Lavash (optional), to serve

The crunch of radish pairs well with the creaminess of this fresh pea and mint dip. A perfect crowd-pleaser for mid-week entertaining.

Ingredients

½ tsp white wine vinegar

8 French breakfast or red radishes, some sliced, some kept whole

¼ tsp caster sugar

500 gm frozen peas

3 garlic cloves

½ tsp bicarbonate of soda

3 mint sprigs, leaves picked, plus extra leaves to serve

2 tbsp extra-virgin olive oil, plus extra to serve

⅓ cup (80 gm) drained labne or Persian feta

Lavash (optional), to serve

Method

1.Combine vinegar, radishes and sugar in a small bowl and season to taste.

2.Add peas, garlic and bicarbonate of soda to a saucepan of boiling salted water and cook until peas are tender (2 minutes). Drain well, then transfer to a blender or food processor, add mint and oil, and blend until smooth. Season to taste.

3.Spoon pea and mint dip onto a large serving platter, crumble over labne and scatter with extra mint. Drizzle with oil, season to taste and serve with radishes and lavash.

Profile Charlotte Binns-McDonald

Styling by Geraldine Muñoz

Ingredients

Method

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