Pea-camole
- Sarah Cook
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Serves 8
Easy
Prep: 10 mins
plus soaking, no cook
A star rating of 4.8 out of 5.5 ratingsRate
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Big kids love avocado, little kids love peas – and they add a good natural sweetness to this chilli-topping classic. It makes a handy vegan side dish too
Gluten-free
Vegan
Vegetarian
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Double bean & roasted pepper chilli
A star rating of 4.7 out of 5.452 ratings
Mexican potato wedges
A star rating of 4.4 out of 5.5 ratings
Ingredients
Nutrition
Units:
MetricUS
-
200g frozen peas
-
2 ripe avocados
halved, stoned and peeled
-
2 limes
juiced
-
small bunch coriander
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Nutrition: per serving
- kcal93
- fat7g
- saturates2g
- carbs3g
- sugars2g
- fibre3g
- protein2g
- salt0g
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Method
-
step 1
Boil the kettle. Tip the peas into a mixing bowl and cover with about 2.5cm of boiling water. Leave for 5 mins to defrost, then drain well and tip back into the bowl.
-
step 2
Add the avocados with the lime juice and some salt, and mash everything together. Roughly chop the coriander and briefly mash through before serving.
Recipe from Good Food magazine, December 2016
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A star rating of 4.8 out of 5.5 ratings
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