Rocket & Mint Pesto
½ cup firmly packed mint leaves, 40g rocket, ¼ cup grated parmesan, ½ cup pistachios, 2 cloves garlic, 1tbsp lemon juice, 2tbsp water, ½ cup olive oil.
Blend all ingredients together excluding the oil, once everything is combined slowly drizzle in the oil and process until smooth.
Place 625g peas in a saucepan and pour in just enough water to cover them. Add 4 mint sprigs and bring to the boil. Simmer for 5 minutes or until peas are tender, drain and discard the mint. Return to the saucepan and add 2 tbsp of shredded mint leaves and 20g butter, stir over a low heat until butter has melted the season and serve.
Minted Potato & Feta Cakes
Blanch 450g baking potatoes for 6-8 minutes in their skins, drain and when cool peel and grate into a bowl. Add 100g feta, 100g cooked peas, 4 tbsp finely chopped mint, 2 beaten eggs and season. Stir thoroughly to combine. Heat a little oil in a frying pan then take dessertspoonfuls of the mix and drop into the pan, flattening each into a cake. Cook for 3-4minutes each side until golden. To lower the calories you can bake the cakes in the oven for about 20minutes.
By Georgina White – Simply Sumptuous Foods