Peas (Use about 1/4 of the amount of Sweetcorn that was used)
Dried Seaweed to taste
Coconut Milk according to desired thickness – you can also add a little water if you don’t want all Coconut Milk.
Rinse the Sweetcorn and Peas
Place all ingredients into a blender and blend until smooth
Garnish with Seaweed and serve.
This delicious recipe can also be used as a dip, sauce or mayonnaise, it would go well with the raw Zucchini/Courgette Noodles.
Note: If you are using frozen peas and sweetcorn (or any other frozen veg) place the vegetables into a bowl and pour boiling water over them, let stand for a few seconds to defrost then strain them and place them back into the bowl. Pour boiling water over them again and leave for a couple of minutes; this is to ensure they are clean as they are not packaged as a ready to eat food.