Spring Pea, Mint and Lemon Dip

This spring pea, mint and lemon dip is a keeper. It takes under five minutes to make, is healthy and tastes fresh - a bit like the essence of the season, distilled. After a long winter and a lot of root vegetables, this was simple, but exactly what I wanted to serve my guests.

I had the rest in a sandwich the following day - hearty focaccia split, spread with dip, and then stuffed with grated carrot, tomato, and roasted peppers.

1 10 oz bag of frozen English peas (If you can find good fresh ones please use these instead and simply blanch them before blitzing them.)

2 Tbsps roughly chopped mint leaves

2 Tbsps of full-fat Greek yogurt

2 tsps preserved lemon paste (if you haven't made any, you really should. But here you can - in a pinch - substitute the juice and zest of a large lemon - in addition to the lemon juice and zest below -and 1/3 tsp of ground cumin)

Juice and zest of one large lemon

Salt to taste (you may not need any if you have used the preserved lemon paste which is quite salty)

Allow the package of peas to defrost.

Once they have, put all of the ingredients in a large bowl and blend with an immersion blender until the peas and mint leaves are fully chopped.

Taste for seasoning and you are good to go. I served this with crudites and both sunchoke and sweet potato chips.