Pea and leek dip

  • Preparation Time10 mins
  • Cooking Time8 mins
  • Serves2
  • DifficultyEasy
2 leeks, woodiest part of the green leaves removed
30ml extra-virgin olive oil
500g frozen peas
250ml sour cream
1 1/2 tsp salt
50g fresh flat-leaf parsley
1 lemon, juiced
2 tbsps sliced spring onions
1) Halve, slice and wash the leeks well and drain. Remove the woodiest part of the green leaves.

2) Heat the oil in a frying pan over a medium heat. Add the leeks and cook until softened but not brown, about 5 minutes.

3) Add the peas and continue cooking until the peas are thawed and bright green, about 3 minutes.

4) Transfer the peas and leeks to a blender along with the sour cream, salt, parsley and lemon. Blend on low until smooth.

5) Serve the dip in a bowl garnished with the slices of spring onion.

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