Pea-camole

Pea-camole

By Sarah Cook
  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)
By
Magazine subscription – 5 issues for £5

Prep: 10 mins plus soaking, no cook

Easy

Serves 8

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

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal93
  • fat7g
  • saturates2g
  • carbs3g
  • sugars2g
  • fibre3g
  • protein2g
  • salt0g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 200g frozen peas
  • 2 ripe avocados, halved, stoned and peeled
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 2 limes, juiced
  • small bunch coriander

Method

  1. 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.

  2. Add the avocados with the lime juice and some salt, and mash everything together. Roughly chop the coriander and briefly mash through before serving.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?