Servings:
4
Prep time:
10
Cooking time:
15
INGREDIENTS
- - 300 g of peas
- - 6 radishes
- - 4 spring onions
- - 1 avocado
- - 4 sprigs mint
- - Shoots
- - 1 tablespoon lemon juice
- - Extra virgin olive oil
- - Salt
- - Pepper
INSTRUCTIONS
- Blanch the peas in lightly salted water for about 8 minutes (depending on the size, should still be al dente). Remove them with a slotted spoon and let cool in cold water. Then blanch in the same water for one or two minutes the onions with half of the green stem, then pass them under water to stop cooking.
- Peel the radishes and cut them lengthwise in halves. Boil for a minute in the same water of the spring onions and cool them. Then gather peas, spring onions and radishes in a large pan with a tablespoon of oil and fry braise for a few minutes, stirring frequently and season with salt and pepper
- Mix in a bowl 3 tablespoons of olive oil tablespoo, one of lemon juice, salt, pepper and about half the mint leaves slightly crushed.
- Peel the avocado and divide it into 4 wedges. Arrange on each dish a slice of avocado and above and beside the still warm vegetables. Season with the mint citronette, decorate with some other mint leaf and possibly some shoot of mustard.
