This is an adaptation of a Lindsey Bareham recipe that I tore out of a magazine a couple of years ago, and quickly became a favourite simple-yet-polished lunch in our household. As well as being relatively healthy and simple, with only a handful of ingredients needed, the blitzed watercress and pea mixture is really bright and fresh, and looks great on the plate. Despite being a good lunch dish, this would also work well in smaller quantities as a starter, or add more of everything to make into a light supper. If you can't find brown shrimps (Waitrose usually have a good supply) feel free to substitute them with prawns or crayfish. Although this is really quick to throw together it's worth noting that a good food processor or hand blender is essential to blitz your greens!
For two generous lunches you will need…
100g peas (fresh or frozen)
1 large handful of watercress
1 tsp Dijon mustard
2 tbsp extra virgin olive oil
1 tbsp cider vinegar
Salt & pepper
Knob of butter for the toast
2 slices of good sourdough bread
50-100g brown shrimps
Lemon to serve
You will need to…
- Cook the peas in boiling water, then drain and add to your food processor along with the watercress, mustard, olive oil and cider vinegar.
- Blitz until it becomes a thick herby sauce and season to taste. You might want to adjust the vinegar/oil balance too - I like it quite tangy.
- Toast your sourdough slices and butter generously.
- Spread with a thick layer of green paste and top with the shrimp. Serve with a wedge of lemon.
Enjoy! C x