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150g frozen peas
120g tinned chickpeas – drained & dried in the oven for 20 minutes at 180c
6g Street Food Chef Peanut Free Satay
40ml lime juice
10g mint – roughly chopped
5g garlic – peeled & crushed
Salt to taste
1. Cook the in boiling water for 2 minutes, then transfer straight into a bowl of iced water
2. Put the toasted chickpeas & the remaining ingredients in a blender. Add the drained peas & pulse for 1 minute, until you have a smooth velvety sauce
3. Serve with the Peruvian Pork