Put a new spin on peas and spinach by livening up this richly textured dip with harissa, lime juice and coriander.
INGREDIENTS
1 cup frozen peas
2 large handfuls spinach leaves, washed
1 avocado
finely grated zest and juice 1 large lime
2 cloves garlic, crushed
1 spring onion, finely chopped
2 teaspoons fish sauce
½ teaspoon sesame oil
¼ - ½ teaspoon harissa
¼ cup chopped coriander
sea salt and freshly ground pepper
To garnish
coriander and lemon zest
METHOD
Put the peas and spinach in separate heatproof bowls and pour over enough boiling water to cover. Leave both for 5 minutes then drain and refresh in cold water. Drain again then place the spinach in a clean tea towel and squeeze out the excess water.
Place all the ingredients in a food processor and process until well combined but still with a little texture.
To serve: Transfer to a serving dish and top with coriander and lemon zest. Makes about 2 cups
Pantry note: Harissa [har-ritha] is a fiery hot sauce from North Africa, made from chilli, garlic, cumin, coriander and caraway, but any good quality chilli paste can be used.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.