Pea and Mint Salsa
- 300g peas (frozen if not in season)
- 1 bunch spring onions
- 2 handfuls fresh mint
- 150 ml extra virgin olive oil
- salt and freshly ground black pepper
If using frozen peas, defrost them; if using fresh, blanch in boiling water and then chill under running cold water. Pulse in a food processor until roughly chopped. DO NOT over process! Slice the spring onions as finely as possible, finely chop the fresh mint and then add both to the peas. Drizzle in the olive oil and season to taste.