Pea and mint dip with labne
and radishes SERVES 4
The crunch of radish pairs well with the creaminess of this fresh
pea and mint dip. A perfect crowd-pleaser for mid-week entertaining.
⁄ tsp white wine vinegar
8 French breakfast or
red radishes, some sliced,
some kept whole
⁄ tsp caster sugar
500 gm frozen peas
3 garlic cloves
⁄ tsp bicarbonate of soda
3 mint sprigs, leaves picked,
plus extra leaves to serve
2 tbsp extra-virgin olive oil,
plus extra to serve
⁄ cup (80gm) drained labne
or Persian feta
Lavash (optional), to serve
1 Combine vinegar, radishes
and sugar in a small bowl and
season to taste.
2 Add peas, garlic and
bicarbonate of soda to a
saucepan of boiling salted
water and cook until peas
are tender (2 minutes). Drain
well, then transfer to a blender
or food processor, add mint
and oil, and blend until
smooth. Season to taste.
3 Spoon pea and mint dip
onto a large serving platter,
crumble over labne and scatter
with extra mint. Drizzle with oil,
season to taste and serve
with radishes and lavash. Pea dip All props
stylist’s own. Potato
salad Tiles from
Aeria Country Floors
(used throughout).
Flatbread Board
from Peter’s of
Kensington. Plate
from Wonki Ware. All
other props stylist’s
own. Stockists p176.Fast
GOURMET TRAVELLER 51