2 spring onions, whites and greens separated and thinly sliced
1 tbsp white wine vinegar
1 tsp golden caster sugar
½ vegetable stock cube
140g piece of ham, or thick slices, trimmed of any fat and shredded or finely chopped
big handful pea shoots
Use up leftover pea shoots
Blitz a handful of pea shoots with some cream cheese. Spread over a bagel or toasted bread and top with some more pea shoots for a quick lunch, brunch or breakfast.
Heat the grains in the microwave
following pack instructions. Put the peas
in a sieve and pour over boiling water.
Put 50g of the peas, most of the mint
leaves, the spring onion whites, vinegar,
sugar and stock cube in a food processor,
and blend to a smooth paste, adding a
little water if you need to. Divide between
2 soup or pasta bowls.
Divide the remaining peas, hot grains
and ham between the bowls and pour
over enough boiling water to almost
fill the bowls. Stir and leave for 2 mins
to heat through.
Stir in the spring onion greens and
remaining mint leaves, season well with
pepper and top with some pea shoots.