#This tasty replaces ketchup in a sophisticated way. Serve this starter with several other vegetable-based antipasti and enjoy a glass of wine with it. Whenever I prepare starters, I always picture food on the table, friends and family around the table and a good serving of conversation and laughter. I guess this defines the joy of cooking for me.# Cook the peas in salted water until very tender. Drain and rinse to cool quickly. Put the peas, fresh herbs, garlic, vinegar and mustard in food processor.
Pulse on and off until well chopped and homogeneous. Then pour the oil in a thin stream into the processor. The dip should have a thick consistency.
Add more vinegar if too thick. Squeeze the lemon into the dip. Season with salt and plenty of pepper. Place into a bowl and stir in spring onions.
Taste and adjust seasoning if necessary. Cover and refrigerate if prepared ahead of serving time, but bring to room temperature before serving. #Roasted Potato Wedges# Preheat oven 450 °F / 230 °C.
Wash and brush the potatoes clean and pat them dry. First halve each unpeeled potato and then cut into wedges.
Brush wedges with olive oil and sprinkle with sea salt. Roast in the oven until wedges are browned and tender when pierced with a knife.
Serve immediately with the sauce.