List of Ingredients
Servings
5 people, as side dish
Method
First off we have to blanch the peas. Pour a generous 4 to 5 litres of water in a pot and bring it to a boil. Add the table salt and stir till it dissolves. Prepare next to it a bowl with ice cold water (and I mean ice cold!). Reduce the heat to medium, and carefully toss the peas in the pot and let them cook for 3-4 minutes, until they are completely thawed, but still retaining a vibrant green colour. Immediately transfer them into the ice cold water, and let them sit for about 10 minutes.
In the meantime, finely chop the herbs. Once the peas are cooled, carefully drain them from the water, and transfer them into a food processor, add the herbs, the salt, the pepper and 2 of the 3 tbsp of oil and roughly blitz into a paste. Set aside.
Preheat a cast iron grill pan, wash and pat dry the cherry tomatoes, dress them with 1 tbsp of olive oil, and cook them in the pan for about 5-6 minutes per side. Let them get those lovely char marks on the skin, but don’t let them become too soft (or they might break apart and loose all their juices). I
t’s finally time to assemble! Lay the mash at the centre of the serving plate, and using a spatula or a spoon, create some dimension by pushing the mash down, and spreading it until it almost reaches the edge of the plate. Sprinkle on top the rocket, the croutons, the seeds and the cherry tomatoes, and drizzle with extra olive oil, a pinch of salt flakes, and more cracked black pepper if you want.
And last but not least, Bon Appétit!