Crushed New Potatoes with Summer Pea Mole

Ingredients

Serves 4

1kg new potatoes

300g podded peas (could use frozen)

3 garlic cloves

A handful each of mint and dill, roughly chopped

100-150ml olive oil

4 spring onions, chopped

40g Pecorino, grated

2-3 tsp Apple cider vinegar

To serve

The juice and zest of half a lemon

A handful of radishes, finely sliced

Recipe

A beautifully comforting, fragrant potato salad, with nutty potatoes dressed in a warm, zippy sauce made from blitzed peas, mint and dill. It makes a wonderful accompaniment to a barbeque and is perfect picnic food.

Put a large pan of salted water on to boil.  Once simmering, blanche the peas for 2 mins, then drain, reserving the hot water for the spuds and plunge the peas into cold water.  Pour the boiling water back into the pan and boil the potatoes.

Now put the garlic, 2 tsp salt and a handful of peas into a large pestle and mortar, or food processor and start to puree with the herbs.  Work in the spring onions and pour in the olive oil in a steady stream.  Season with salt, pepper, vinegar and the pecorino. Taste and adjust the seasoning. Then add the rest of the peas and blitz a little, keeping them chunky for texture.

When the potatoes are cooked, drain, leave to steam for a moment and lay on a large serving plate. Whilst still warm use a fork or rolling pin to squash.  Season and drizzle with olive oil. Top the potatoes with the pea pesto, sliced radish, lemon juice and zest and finish with a scattering of more herbs.

You could add crumbled feta on top to make this into a one dish lunch.