Pea & Mint Dip
300g frozen peas
2 sprigs fresh mint
100g thick Greek yogurt (or dairy free alternative)
1 tbsp lemon juice
Pour the frozen peas into a saucepan with the mint sprigs. Cover with boiling water and cook for 1-2 minutes until tender.
Tip into a colander to drain, then cool down under a tap of cold running water. Drain well, then remove the mint sprigs.
Strip the mint leaves from the stems and add to the blender with the peas, yogurt and lemon juice. Blend all of the ingredients together until smooth. Tip into a bowl, cover and store in the fridge until ready to serve.