Courtesy of Petite Kitchen
Serves 4 as a side, or 2 as a light lunch
3 cups frozen peas (about half a large packet)
1/2 a brown onion, finely sliced
2 tbsp butter (or olive oil)
4 cloves of garlic, finely chopped
zest and juice of one lemon
a handful of italian flat leaf parsley, finely chopped
1 ripe avocado, roughly chopped in to pieces
a handful of pumpkin seeds
a good drizzle of Frantoio extra virgin olive oil (see note below) *
In a large saucepan on medium heat, melt the butter or olive oil until sizzling. Add the garlic, and peas, then cook while stirring for a couple of minutes until the garlic starts to brown. Add the lemon zest and juice, parsley, avocado, pumpkin seeds and a large pinch of salt and pepper. Using a spoon, or potato masher roughly mash together until well combined. Drizzle with a good glug of extra virgin olive oil.
*gluten free *grain free *wheat free *dairy free (if olive oil is used in place of butter) *vegetarian
* Note from Eleanor Ozich, Petite Kitchen.
I have used Frantoio extra virgin olive oil from Simunovich Olive Estate. It has lovely green flavors and brings a beautiful depth and intensity to this salad. It can be purchased from most specialty food/health stores or on their website here.