Thursday, 30 July 2009


This is an excellent spring or summer entree, it's delicious yet simple to make, and it's vegan, too! A key addition here is the dill which brings seasonal freshness. Dill has a green, aromatic, citrus-anise taste. Then there's mint to bring a second layer of flavour that's delicate and mellow. If you like peas, give this dish a try. You won't be disappointed!

  • 5 tablespoons olive oil
  • 2 tablespoons olive oil to be used at end of cooking
  • 1 medium onion, chopped
  • 1 bunch of scallions, chopped
  • 2 cloves of garlic, chopped
  • 1 medium tomato peeled, seeded and chopped
  • 1/2 cup finely chopped fresh dill (don't use dried dill)
  • 1 tablespoon chopped fresh mint
  • salt and pepper to taste
  • 2 pounds frozen peas
  • 2 cups water or vegetable broth

  • Heat the oil in a large pan over medium heat. Add the onions and stir until they begin to soften, about 2 minutes. 
  • Add the garlic and cook for another minute.
  • Add the tomatoes, mint, salt and pepper, scallions,  dill and water or vegetable broth. Bring to a boil and reduce the heat.
  • Add the peas and continue to simmer until the peas are tender, about 15 minutes. 
  • At the end of cooking drizzle the two remaining tablespoons of olive oil onto the peas.
  • Remove from heat and let rest about five minutes. This dish can be served warm or at room temperature.