2 ½ cups / 300g peas (fresh or frozen )
2 green chilies, finely chopped (take out the seeds, if you prefer)
1 small preserved lemon, pips discarded, flesh and skin roughly chopped, 3/4 ounce / 20g
¾ cup / 15g coriander leaves, roughly chopped, plus an extra 5g to garnish
¼ cup /60ml olive oil
Finely grated zest of ½ small lemon, plus 1 tsp lemon juice
Salt and black pepper
26 ounces / 750g new potatoes (cut in half if large)
Bring a large pan of water to a boil, blanch the peas for a minute, then drain. Set aside one-third of the peas and put the rest in a food processor with the chilies, preserved lemon, coriander leaves, oil, lemon zest, a third of a teaspoon of salt and plenty of pepper. Blitz to a rough paste.
Bring a large saucepan of well salted water to a boil, then cook the potatoes for 15 minutes, or until soft. Drain, transfer to a large bowl and roughly crush: you want at least a third of them left more or less whole. Add the blitzed and whole peas to the bowl with the lemon juice and chopped coriander, gently stir through and serve warm.
Source: Yotam Ottolenghi (4 servings)