Crispy crushed and roasted baby new potatoes served on a fresh bed of tangy peas blended with lemon, basil, mint, garlic, and topped with pickled onions.
1: Par boil the potatoes until just soft and then drain them and place on a baking tray.
2: Using the back of a glass, smash the potatoes to create a jagged texture.
3: Drizzle with olive oil and roast at 200C for 30-40 minutes until crisp.
4: Meanwhile, boil the peas and plunge them in ice water to preserve color.
5: Drain peas and add to a food processor with lemon juice, garlic, herbs, and salt.
6: Whizz up and add olive oil to loosen the mixture until it's spreadable.
7: Spread the pea mixture onto a plate and top with the crispy potatoes and pickled onions.
