for 4 person

Pea hummus

2 tbsp	Fine Food Olio oliva extra vergine
½	onion, finely chopped
300 g	frozen peas, defrosted
½ dl	water
2 tbsp	white vermouth (e.g. Martini bianco)
2 tbsp	pistachio pesto
½	lime, the whole juice
¼ tsp	salt

To serve

4	baby lettuce, leaves removed
1	avocado, sliced lengthwise
200 g	feta, finely grated
1	lemon
2 tbsp	Fine Food wasabi-coated pistachios, coarsely chopped
4 sprig	coriander, torn into pieces

How it's done

Pea hummus

Heat the oil in a pan. Briefly sauté the onion and peas. Pour in the water and Martini, reduce almost completely. Add the pesto and lime juice, puree the peas, season with salt, leave to cool.

To serve

Spread the pea hummus over the lettuce leaves. Top with the avocado, add the feta. Slice off the top and bottom of the lemon, then peel all round the fruit down to the flesh. Using a sharp knife, cut out the segments between the white membranes. Top with the pistachios, lemon segments and coriander.

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