Crushed Peas with Feta and Scallions

From the kitchen of Carly

Fresh peas get crushed into tender, chunky submission, then tossed while hot with creamy feta and yogurt. Mint, scallions, and lemon brighten this textured side dish that's equally at home alongside roasted chicken or spooned onto warm bread.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 1/4 pounds peas in the pod, or 1 1/2 cups frozen organic peas or petit pois
  • 12 to 4 tablespoons fruity olive oil
  • 1"1/2 pound sheeps-milk feta, drained", 1/2 pound Greek-style yogurt
  • 11 garlic clove, peeled and minced with a little coarse salt
  • 1a bunch of scallions, trimmed and finely sliced
  • 1a large handful of mint leaves, shredded
  • 1juice of 1 lemon
  • 1coarse salt and black pepper

Instructions

  1. If using fresh peas, shell them and cook briefly in boiling water until al dente, then drain well and place in a large bowl. Sprinkle with 2 tablespoons olive oil and crush them coarsely with a potato masher.

  2. If you are using frozen peas, blanch them briefly, drain exceptionally well, and crush before adding the oil, pouring off any more excess water at this stage; add the oil bit by bit and less liberally.

  3. Mash the feta and yogurt together in a shallow bowl. While the peas are still hot, add the feta and toss to combine. This is all about texture, not smoothness, as for a dip. Add the minced garlic.

  4. Now add the scallions and 2 tablespoons shredded mint. Stir in the juice of half a lemon to start with. Season with pepper and a little salt, if you think it is needed; feta is pretty salty. Taste and adjust the seasoning, adding more lemon juice, mint, or olive oil if you like.

  5. Serve in a shallow dish with a mound of warm, grilled pita bread.