Crushed Peas with Feta and Scallions

Ingredients

• 4 servings coarse salt and pepper black
• 1  garlic clove with a little coarse salt minced peeled
• 1  juice of lemon 
• 1 large handful mint leaves shredded
• 2 tablespoons olive oil fruity
• 2.3 pounds peas in the pod 
• 1 bunch scallions trimmed finely sliced
• 0.5 pound sheep's-milk feta drained
• 0.5 pound yogurt greek-style

Equipment

• bowl
• potato masher

Directions

1. If using fresh peas, shell them and cook briefly in boiling water until al dente, then drain well and place in a large bowl.
2. Sprinkle with 2 tablespoons olive oil and crush them coarsely with a potato masher.
3. If you are using frozen peas, blanch them briefly, drain exceptionally well, and crush before adding the oil, pouring off any more excess water at this stage; add the oil bit by bit and less liberally.
4. Mash the feta and yogurt together in a shallow bowl. While the peas are still hot, add the feta and toss to combine. This is all about texture, not smoothness, as for a dip.
5. Add the minced garlic.
6. Now add the scallions and 2 tablespoons shredded mint. Stir in the juice of half a lemon to start with. Season with pepper and a little salt, if you think it is needed; feta is pretty salty. Taste and adjust the seasoning, adding more lemon juice, mint, or olive oil if you like.
7. Serve in a shallow dish with a mound of warm, grilled pita bread.
8. From Supper for a Song by Tamasin Day-Lewis. Text © 2009 Tamasin Day-Lewis; photography © 2009 James Merrell. Published by Rizzoli International Publications, Inc.