Jamie Oliver

Minted peas under oil

Italian-style peas, perfect for summer

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Minted peas under oil

Serves 4
Cooks In40 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    103
    5%
  • Fat
    5.9g
    8%
  • Saturates
    0.9g
    5%
  • Protein
    4.3g
    10%
  • Carbs
    6.6g
    3%
  • Sugar
    1.4g
    2%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Cook with Jamie
Recipe From

Cook with Jamie

Nutrition per serving
  • Calories
    103
    5%
  • Fat
    5.9g
    8%
  • Saturates
    0.9g
    5%
  • Protein
    4.3g
    10%
  • Carbs
    6.6g
    3%
  • Sugar
    1.4g
    2%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 4-6 big handfuls fresh or frozen peas
  • 1 small bunch fresh mint
  • sea salt
  • freshly ground black pepper
  • 1 lemon , juice of, or a swig of red or white vinegar
  • 200 ml good-quality extra virgin olive oil
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Method

Add the peas to a cold pan. Put the small bunch of mint on top of the peas, then boil the kettle. Pour just enough boiling water over the peas and mint to cover them, then put the pan on a high heat with a lid on. Bring back to the boil and cook until the peas are just perfect and tender – this should only be a couple of minutes. Immediately drain in a colander, then place the peas and mint into a salad-type bowl. Sprinkle with a little sea salt and freshly ground black pepper and a good squeeze of lemon juice or a swig of good-quality red or white wine vinegar. Cover the peas and mint with the olive oil (it’s important to use the best you can get, as the better the quality, the better the dish) and mix around. Put to one side for half an hour, after which the flavours will really have started to develop.

There are so many things you can serve these peas with: from grilled fish to bruschetta or crostini, roasted or grilled lamb cutlets or pork, or served next to a hearty roast chicken. It’s always exciting to see lovely green peas under golden green oil.

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