500g courgettes, halved lengthwise and finely sliced
50ml rapeseed oil
4 cloves finely sliced garlic
60g chives, chopped
Sea salt
Freshly ground pepper
80g coriander, separated into leaves and stalks and chopped
200g peas
Zest and juice of one lime
Instructions
Heat the oil in a medium sized pan and add the courgettes with a pinch of salt. Cook for 5 minutes, stirring frequently over medium heat until they are extremely soft but are not browned. They must stay bright green.
Sit a large metal bowl on top of an ice bath, ready to cool the mixture.
Now add half the chives, the coriander stalks, garlic, and some more salt and pepper to the courgette pan and continue to stir and cook for a minute or two until just soft.
Tip the whole lot into a blender and blend on high speed until really smooth.
Once smooth, pour the purée into the metal bowl, leaving it over the ice and stir till cold. – this will help retain the beautiful green colour.
When ready to serve, season with fresh lime juice, lime zest and stir in the fresh peas, chopped coriander leaves and the rest of the chives.
Serve on top of toasted sourdough with goats’ curd and topped with caramelised walnuts and pea shoots.
