Ingredients

• 2 teaspoons extra virgin olive oil
• 1 small white onion, halved, finely chopped
• 1 large garlic clove, finely chopped
• 1/4 teaspoon ground turmeric
• 230g (1 1/2 cups) fresh peas or thawed frozen peas
• 60ml (1/4 cup) Massel vegetable liquid stock
• Salt & freshly ground black pepper
• 1 green shallot, end trimmed, finely chopped
• 1 teaspoon extra virgin olive oil, extra
• Steamed asparagus, to serve
• Steamed snow peas, to serve
• Vegetable chips, to serve

Method

• Step 1 Heat oil in a saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until onion softens. Add garlic and turmeric and cook, stirring, for 30 seconds or until fragrant.
• Step 2 Add the peas and stock and bring to a simmer. Cook, partially covered, for 4-5 minutes or until peas are tender but still bright green. Remove from heat. Set aside for 10 minutes to cool.
• Step 3 Transfer pea mixture to the bowl of a food processor and process until coarsely pureed. (Alternatively, use a hand blender to puree the mixture in the pan.) Taste and season with salt and pepper. Stir in the green shallot until combined. Spoon the dip into a serving bowl and drizzle with the extra oil. Serve with steamed asparagus and snow peas, and beetroot, kumara & potato crisps.