I wasn’t sure what to call this (is it a sauce, dip or mash?) This recipe is incredibly versatile: it can be used as a topping on courgetti, as a dip for crudités or even spread on toast.
Makes 1 small bowl of mash
100g peas, steamed
1 garlic clove, chopped
1/2 tbsp olive oil
Juice of 1/2 lime
Pulse all of the ingredients in a food processor to form a green paste. I prefer having a chunky texture, but for a smoother, more sauce-like version, blend with a splash of water until smooth.
For the courgetti:
2 cloves of garlic, chopped
Knob of butter
Ideally use a spiraliser to make the courgetti, but you can use a julienne peeler to create thin strips of courgette.
You can have the courgetti raw, but if you prefer a cooked version:
Melt the butter in a frying pan and add the garlic. After 1 minute, add the courgetti and sauté for about 5 minutes until softened.
Serve with the sauce.