Instructions

1. Blanche the peas in boiling water for 2 minutes, then rinse them immediately under cold water and set aside.
2. Cut the avocado in half, remove the stone and scrape out the flesh into a small food processor.
3. Roughly chop the tomato, garlic and the spring onion. De-seed the chili. Put these into the food processor together with the peas, coriander, mint and add the lemon juice.
4. Whiz until you get a textured paste. Add the avocado flesh and process for a few seconds or until the desired texture is achieved (or use a fork for a more rustic version).
5. Taste it. Season with salt and pepper to your liking and more lemon juice and some chilli sauce (Tabasco) if needed.
6. Serve immediately.