75g cream cheese
75ml extra virgin olive oil
75ml lemon juice
625g frozen baby peas, thawed
150g juicy pear, peeled, cored and diced
75g prosciutto, sliced into strips
10g Essential Cuisine Chermoula Seasoning
30g mint, chopped and the small leaves for garnish
Finely chopped chives for garnish
Salt and pepper to taste
1. In a blender, puree the cheese with the oil and lemon juice until smooth. Season the vinaigrette. Set aside.
2. In a medium saucepan with boiling water, blanch the peas until tender around 1-3 minutes. Drain and transfer to iced water. Drain again and pat dry on kitchen paper.
3. In a large saucepan, combine the peas, pear, prosciutto, Chermoula Seasoning, vinaigrette and season to taste. Cook over a medium heat, tossing, until just warmed through. Remove the pan from the heat and stir in the chopped mint. Spoon the mixture into the serving bowl and top with the small mint leaves and chives.