Vicki Edgson's Blog

Pea, feta & sesame lollipops with mint yoghurt sauce

A recipe from Gut Gastronomy 

This recipe really is a must try at home! There’s a lot going on in these delicious treats, with protein from the different cheeses, sesame seeds, gram flour (chick pea flour), peas and the yoghurt dip, all bursting with a fresh tangy flavour. Make these lollipops in large batches, as they will disappear faster than you expect.

Serves 4

250g cooked garden peas

125g feta cheese

10g mint leaves, chopped

1 fresh green chilli, deseeded and finely chopped

30g grated Parmesan

2 organic free-range egg yolks

½ tsp chilli powder

30g gram(chick pea) flour

sesame seeds, for sprinkling

60g coconut oil

For the radish salad:

1 tsp hazelnut oil

1 tsp sherry vinegar

½ tsp local runny honey

60g radishes, thinly sliced

10 mint leaves, finely shredded

For the mint yoghurt sauce:

100ml 24-hour fermented or live yoghurt (page 52 in the book describes how to make fermented yoghurt)

1 fresh red chilli, deseeded and

finely chopped

pinch of saffron

pinch of salt

1 tbsp chopped mint

½ tsp local runny honey

Use a stick blender to blend the peas, feta cheese, mint, fresh chilli, Parmesan, egg yolks and chilli powder. The mixture does not need to be really smooth – a few lumps are fine. Pour into a large mixing bowl and stir in the gram flour to tighten up the mixture.

With your hands, roll pieces of the mixture into 8 equal-sized balls. Flatten them a little and skewer with a lollipop stick. Sprinkle with sesame seeds and arrange them on a plate lined with greaseproof

paper. Keep in the fridge until ready to cook.

Make the radish salad: whisk together the oil, vinegar and honey to make a dressing for the radishes. Toss lightly with the radishes and arrange on a plate. Sprinkle with the shredded mint.

Make the mint yoghurt sauce: gently stir all the ingredients together in a small bowl. Do not whisk them as the yoghurt will break up and become too runny.

To cook the lollipops, heat the coconut oil in a small pan and then shallow-fry them, turning occasionally, until they are golden brown and hot in the centre.

Serve the lollipops on the radish salad with the mint yoghurt sauce in a side dish for dipping.

Enjoy!

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