Avocado, Pea and Mint Mash Canapés
If you have ever wondered, if spring were a taste what it would be like, this is it! I won't hide from you that the addition of some feta pretty much perfects that spring-like taste but if you're avoiding cheese like the plague and looking for some snazzier sandwich fillers or just wondering what you can do with avocados aside from toast and guac' then this is a recipe you need to try right now while it's still spring!
(Fills a 0.95 litre tub)
3 avocados, peeled, pitted, ready to use
Juice of one whole lemon
1.5 cup mint, chopped finely
Cook peas in a pan on medium heat with a splash of water until nicely defrosted but not mushy (3-5 minutes)
You can either mash all the ingredients together or blend until you reach your desired consistency, whether that be smooth or chunky, I would recommend chunky.
Add salt and pepper if you find it necessary after a taste test.
Serve with thinly sliced and roasted sweet potato or butternut squash slices. I heat two tablespoons of oil and then rub the slices in it, front and back, cook for 10 minutes, then flip and cook for a further 5-10 minutes. Then top with a piece of rocket each and a grind of pepper.