Pea-camole
By Sarah Cook
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
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Prep:10 mins
plus soaking, no cook - Serves 8
- Easy
Nutrition per serving
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kcal 93
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fat 7g
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saturates 2g
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carbs 3g
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sugars 2g
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fibre 3g
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protein 2g
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salt 0g
Ingredients
- 200g frozen peas
- 2 ripe avocados, halved, stoned and peeled
- 2 limes, juiced
- small bunch coriander
Method
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.
Add the avocados with the lime juice and some salt, and mash everything together. Roughly chop the coriander and briefly mash through before serving.
