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4+ people

Prep time:

20 minutes

Time to chill


Good for:


Spring pea spread

There is something about this spread from Ottolenghi, which just smells of spring and freshness. I have adjusted a bit for more allergy friendliness and unfortunately i have to be really careful with amounts, but serve with the gluten-free knaekkebroed or gluten-free hummus chips for a real treat.


600 frozen peas (defrosted)

10 g tarragon leaves

15 g mint leaves

1 garlic clove, crushed

2 tsp Lemon zest

sea salt and pepper to taste

2 tbsp lemon juice- freshly sqeezed

4 tbsp olive oil

1/2 tsp cumin seeds (toasted and roughly crushed)

To Serve:

Use the spiced feta-cheese or just crumble 50 g of feta-cheese.


Step 1

Add all the ingredients in a processor and pulse, making sure there is still roughness.

Leave 20 minutes and serve.


This spread could also be used for a roast or with Rice. Serve it with pita if you do not need gluten-free and maybe with a tabbouleh (using quinoa instead of bulgur) or even with different spread. This is perfect for drinks and can really be a center piece with some pieces of cheese, if you tolerate.

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