Green Pea, Avocado and Spinach with Lime and Harissa

Put the peas and spinach in separate heatproof bowls and pour over enough boiling water to cover. Leave both for 5 minutes then drain and refresh in cold water. Drain again then place the spinach in a clean tea towel and squeeze out the excess water.

Place all the ingredients in a food processor and process until well combined but still with a little texture.

To serve: Transfer to a serving dish and top with coriander and lemon zest. Makes about 2 cups

Pantry note: Harissa [har-ritha] is a fiery hot sauce from North Africa, made from chilli, garlic, cumin, coriander and caraway, but any good quality chilli paste can be used.