Another light bite from us which we have been making for a while for dinners but also as a good option for a summery lunch.  We’ve also served this dish as a starter for dinner parties – perfect fresh start to an evening of wining and dining. As a protein and vitamin rich vegetable, peas are also an ideal addition to your spring salads for those amongst you who are thinking seriously about potential picnicking options! Enjoy!

*Other variations include replacing the parsley with mint or tarragon and add a generous helping of crispy chorizo.

Ingredients:

1 Echelon Shallot, finely diced

300g Frozen peas

A small handful of parsley

Olive oil

Juice of 1/2 lemon

Salt and pepper to season

Wholemeal sourdough bread

150g lardons

Method:

Mixed with a decent slug of cold olive oil, place the shallot into a cold frying pan. Give the oil and shallot a stir before placing on the heat. Cook until thoroughly browned and remove from the heat.

In the mean time boil a kettle of water. Place the peas in a saucepan and pour over boiling water and place on a medium to high heat. Once cooked drain the peas, return them to the pan, crush and then add the onions.

Squeeze the juice of half a lemon, season and add the chopped parsley.

Serve warm on a slice of toasted wholemeal sourdough with a hearty G&T.

h&h