91 Go green Treat your taste buds to a

Gluten free

veggie

PREPARATION TIME 15 minutes COOKING TIME 5 minutes SERVES 4

FOOD & DRINK Carpaccio of courgette and crushed peas with melted goat’s cheese, honey and lemon

YOU WILL NEED

2 courgettes 200g frozen peas salt and pepper onions, chopped salt and pepper 1 tsp cumin seeds 150ml vegetable stock 200g frozen peas a handful of baby spinach 4 large eggs For the dressing 4 tbsp Greek yoghurt 100g feta cheese, cubed 1 clove of garlic 1 lemon, cut into wedges DIRECTIONS Q Mix the yoghurt and feta cheese to form a chunky sauce. Cut the garlic clove in half lengthwise and add to the sauce. Set aside. Q Put a large sauté pan over a medium heat; add the butter and oil. Once the butter starts to foam, pop in the leeks, spring onions, salt and pepper. Fry for 2 minutes, stirring until the leeks are soft. Add the cumin and stock and boil until the stock has evaporated. Q Stir in the peas and spinach and cook for 1 minute until the spinach has wilted, then reduce the heat. Make four wells in the mixture and break an egg into each, then season each yolk with salt. Cook the eggs for about 4-5 minutes over a low heat, or until the egg whites are cooked and the yolks are runny. Q Serve with a wedge of lemon and the sauce (but remove the pieces of garlic first). Recipe and image courtesy of Yes Peas!, part of The British Growers Association, peas.org

juice and zest of 1 lemon 2 tbsp olive oil 200g Chevre goat’s cheese 2 sprigs thyme, chopped 4 tbsp clear honey a handful of baby rocket a handful of fresh basil 4 tbsp pine nuts, toasted

DIRECTIONS

Q Preheat the grill to medium. Q Thinly slice the courgettes widthways. Cook the peas in boiling salted water for 2 minutes, then drain them and place in iced cold water. Once the peas have cooled, drain and crush slightly, then mix them with the courgette. Q Put the lemon juice and zest into a bowl, whisk in 2 tbsp olive oil and season with salt and pepper. Spoon half the dressing over the courgette and peas. Q Slice the goat’s cheese and arrange it on greaseproof paper on a baking tray. Drizzle the cheese with the honey and remaining olive oil, then scatter over the chopped thyme and season with some pepper. Pop the cheese under the grill until it starts to melt. Q Plate up the courgette and pea mixture, place the cheese on top, then scatter over the basil, pine nuts and rocket. Pour over the remaining dressing and serve.

Recipe and image courtesy of Yes Peas!, part of

Green baked eggs with peas, leeks and feta cheese

YOU WILL NEED

530g butter 1 tbsp olive oil 2 leeks, sliced spring

The British Growers Association, peas.org

PREPARATION TIME 20 minutes COOKING TIME 10 minutes SERVES 2-4