Pea and watercress purée

Stephen Goodenough

This recipe is part of a menu created by Tina Duncan for Simply You Living, highlighting New Zealand's finest produce. For starters, delicate kai moana, followed by venison steaks with kumara fondant, this pea puree and delicately herbed carrots. To finish; a sweet note of honey soufflé, orange blossom labne with walnut wafers.

Ingredients

250 g	Frozen baby peas (Main)
2 cups	Watercress
1 Tbsp	Extra virgin olive oil

Directions

1. Bring peas to the boil in salted water?and cook until tender. When the peas? are cooked, toss in watercress.
2. After 30 seconds, drain vegetables and refresh in ice-cold water. This sets the colour.
3. Blend peas and watercress in a blender with olive oil and purée.
4. Pass through a fine sieve. Reserve and reheat when ready to serve.