Spring superstars: Pea, avocado & watercress mezze 

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Spring superstars: Pea, avocado & watercress mezze

By Annie Bell

Published: | Updated:


I love the gentle sweetness of this dip, and its rustic nature. It’s hard to stop scooping once you start!

SERVES 2-3

150g peas (fresh or frozen)

2 avocados, roughly chopped

1 heaped tsp chopped shallot

1 tbsp sherry vinegar

1 tbsp lemon juice

1 tbsp extra virgin olive oil, plus extra to serve

pinch of cayenne pepper

50g watercress

6 mint leaves

radishes with leaves, cocktail gherkins and

warm flatbread, to serve

  • Bring a small pan of water to the boil, add the peas and cook for 3-5 minutes until tender if fresh (or according to the packet instructions if frozen). Drain using a sieve, return to the pan, refill with cold water and set aside.
  • Place the avocados, shallot, vinegar, lemon juice, olive oil, salt and a pinch of cayenne pepper in a food processor and whiz to a silky purée. Reserve a few small leaves of watercress then add the remainder plus the mint leaves and whiz until flecked with the green of the leaves. Drain the peas, reserving a tablespoon of them, add the remainder to the purée and pulse to coarsely chop.
  • Smooth the mezze over a dinner plate, swirling the surface, drip a little olive oil over then scatter with the reserved watercress leaves and peas. Accompany with the radishes, gherkins and flatbread.