Pea, Preserved Lemon & Mint Dip with Radish Salsa and Feta
One of my earliest memories is of gobbling raw sweet peas straight out of the pod in my grandfather’s shaamba. They tend to get overlooked as a vegetable, but they are allowed to shine unobstructed in this simple zesty dip. It can conveniently be made with fresh or frozen peas and is equally lovely piled on toast with soft-boiled eggs for breakfast.
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