FOOD: Spring Pea Dip with Parmesan Crispbreads

Summer is just around the corner now and we can all finally start having picnics, bbq's and generally spending more time outside (yay!) Recently I went for a picnic with some other mummies and really wanted to make something I hadn't cooked before.

While I was flicking through the Sainsbury's Magazine for inspiration I came across a number of yummy sounding dips, perfect for taking on a picnic. The Spring Pea dip was the one I decided to give a go, it's very fresh and as my husband put it 'very green'. The parmesan crispbreads make the most perfect dipping tool to accompany this, or any, dip.

What you'll need for the pea dip:

2 shallots, finely chopped

250g frozen peas

150g Watercress, Rocket and Spinach Mix

1 garlic clove, I used about 3/4 tsp from the squeezy tube of garlic

2 tbsp Extra Virgin Olive Oil

45g Parmesan, finely grated

25g butter

Black pepper

1 1/2 tbsp fresh mint, finely chopped

What you'll need for the Parmesan crispbreads:

1/2 loaf of fresh bread, thinly sliced

4 tbsp Extra Virgin Olive Oil

25g Parmesan, finely grated

Black Pepper

 

What to do for the Spring Pea dip:

1) Put the peas into a bowl, pour over boiling water (from the kettle) and then place clingfilm over the top. Leave for 5 minutes and drain.

2) On a low heat cook the shallots until they are soft and translucent. Add the garlic and cook for a further 2 minutes. 

3) Add the watercress, spinach and rocket leaves to the shallots, pour in 1 tbsp of water and place a lid on the saucepan. Cook for 3 minutes, until the leaves are all wilted down.

4) Add the peas, black pepper (to taste), mint and Parmesan to a food processor, then add the watercress/shallot mix. Blitz, while adding the Extra Virgin Olive Oil, to a rough paste. You can choose the texture of the dip you like, blitz it for longer and it will get smoother and smoother. 

5) Empty the paste into a bowl and enjoy!

If you want to freeze this dip then don't add the mint before freezing. Once it's defrosted you can stir in the finely chopped mint.

What to do for the Parmesan crispbreads:

1) Preheat the oven to 200'C. Pour on 2 tbsp Extra Virgin Olive Oil onto a baking tray, using a piece of kitchen roll to spread it evenly across the base of the tray. The baking tray needs to be big enough for all of the crispbreads to lay flat. 

2) Cut each thinly sliced piece of bread into three's, or which ever size you would like the crispbreads to be.

3) Lay the pieces of bread flat on the oiled baking tray, sprinkle with the rest of the oil, black pepper and half of the Parmesan. 

4) Bake in the oven for around 10 minutes, or until they are starting to go crispy and golden brown. 

5) Remove from the oven and turn each piece over, sprinkle with the remaining Parmesan and more black pepper. 

6) Bake for a further 5 minutes, but keep an eye on them as they can quickly burn!

7) Let them cool completely and then serve with the Spring Pea dip. 

I didn't add Parmesan to all of the crispbreads because my husband doesn't like it, so feel free to mix up what you add to them. Using flavoured bread would be nice, or you could add some fresh thyme, dried chilli flakes, rubbing them with garlic - the options are endless. 

 

Are you excited for picnic/bbq season?

Feel free to leave me a comment :)

Helen x