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Pea-camole

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

  • Prep: 10 mins
    plus soaking, no cook
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 93
  • Carbohydrates 3
  • Saturated Fat 2
  • Sugar 2
  • Protein 2
  • Fat 7
  • Fibre 3
  • Salt 0

Nutrition per serving

  • Calories 93
  • Carbohydrates 3
  • Saturated Fat 2
  • Sugar 2
  • Protein 2
  • Fat 7
  • Fibre 3
  • Salt 0

Ingredients

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

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