Name: Preserved lemon dip
Total time: 15 min
Yield: Serves 4 as a side
Ingredients: 250g fresh or frozen peas; 1 preserved lemon, flesh removed, roughly chopped; 10ml moscatel vinegar; pinch of ground cumin; 40ml olive oil; a drizzle extra-virgin olive oil, to serve (optional); ricotta and bread, to serve

A white small white place of preserved pea and lemon dip, with a dollop of ricotta and drizzle of olive oil

250g fresh or frozen peas
1 preserved lemon
flesh removed, roughly chopped
10ml moscatel vinegar
pinch of ground cumin
40ml olive oil
a drizzle extra-virgin olive oil
to serve (optional)
ricotta and bread
to serve

Method

step 1
Bring a pan of salted water to the boil, then quickly blanche the peas then refresh in a bowl of iced water. If you are using frozen peas, simply defrost them thoroughly.
step 2
Put the peas, lemon, vinegar and cumin into the bowl of a food processor or blender, and pulse several times into a chunky paste. Add the olive oil and pulse several more times until everything is incorporated – you should still have some texture of the peas throughout.
step 3
Season with salt to taste, and serve garnished with an optional drizzle of extra-virgin olive oil. Serve with ricotta and bread, if you like.