Makes: 4 serves.
|250g frozen peas||$0.75|
|1 small brown onion||$0.30|
|1 tablespoons olive oil||$0.20|
|1 baby fennel||$1.20|
|¼ bunch of tarragon||$0.45|
|½ lemon juice||$0.30|
|2 tablespoons olive oil||$0.40|
Preheat oven to 270 degree celsius. Fry onion and garlic in olive oil until soft. Add butter and peas, and fry until peas have defrosted. Pulse with stick blender. Salt to taste. Boil eggs for 6mins and peel. Half zucchinis lengthwise, coat in olive oil and salt, and roast in the oven for 6min or until coloured. Slice baby fennel, and toss with tarragon leaves, olive oil and lemon juice. Salt to taste. Arrange together on plate. Serve with toast if you like. Sprinkle eggs with paprika if you’ve got it.
Peas: Pea puree
This pea puree is addictive. I often make a batch with 1kg worth of peas and put it on anything/everything throughout the week.