Corn cakes with minty pea spread

Ingredients

For 1 serving

• Puffed corn cakes2
• Peas80 g
• Mint3 g
• Extra virgin olive oil1 teaspoon
• Lemon juiceto taste
• Saltto taste

In season: April – June

Method

1. Bring a small pan of water to the boil, salt it and cook the peas for 5 minutes until tender; drain, keeping a little of the cooking water, and run them under cold water to keep their colour.
2. Blend them with the olive oil, washed mint, lemon juice and salt, adding a spoonful of the cooking water if needed, until smooth and spreadable.
3. Spread the purée on the corn cakes just before serving.