Crushed Peas with Feta and Scallions

Preparation If using fresh peas, shell them and cook briefly in boiling water until al dente, then drain well and place in a large bowl. Sprinkle with 2 tablespoons olive oil and crush them coarsely with a potato masher. If you are using frozen peas, blanch them briefly, drain exceptionally well, and crush before adding the oil, pouring off any more excess water at this stage; add the oil bit by bit and less liberally. Mash the feta and yogurt together in a shallow bowl. While the peas are still hot, add the feta and toss to combine. This is all about texture, not smoothness, as for a dip. Add the minced garlic. Now add the scallions and 2 tablespoons shredded mint. Stir in the juice of half a lemon to start with. Season with pepper and a little salt, if you think it is needed; feta is pretty salty. Taste and adjust the seasoning, adding more lemon juice, mint, or olive oil if you like. Serve in a shallow dish with a mound of warm, grilled pita bread. From Supper for a Song by Tamasin Day-Lewis. Text © 2009 Tamasin Day-Lewis; photography © 2009 James Merrell. Published by Rizzoli International Publications, Inc.

Preparation If using fresh peas, shell them and cook briefly in boiling water until al dente, then drain well and place in a large bowl. Sprinkle with 2 tablespoons olive oil and crush them coarsely with a potato masher. If you are using frozen peas, blanch them briefly, drain exceptionally well, and crush before adding the oil, pouring off any more excess water at this stage; add the oil bit by bit and less liberally. Mash the feta and yogurt together in a shallow bowl. While the peas are still hot, add the feta and toss to combine. This is all about texture, not smoothness, as for a dip. Add the minced garlic. Now add the scallions and 2 tablespoons shredded mint. Stir in the juice of half a lemon to start with. Season with pepper and a little salt, if you think it is needed; feta is pretty salty. Taste and adjust the seasoning, adding more lemon juice, mint, or olive oil if you like. Serve in a shallow dish with a mound of warm, grilled pita bread. From Supper for a Song by Tamasin Day-Lewis. Text © 2009 Tamasin Day-Lewis; photography © 2009 James Merrell. Published by Rizzoli International Publications, Inc.