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Pea, mint & toasted pine nut pate

This colourful pate tastes as fresh as it looks and kick starts this spring meal with an air of excitement.

Serves: 6



  • 1 small brown onion, diced small
  • 150g fresh or frozen peas (thawed), reserve some for serving (optional)
  • 400g tin of chickpeas, rinsed (drained weight 230g)
  • Large handful fresh spinach, washed
  • 2 large cloves garlic, peeled
  • 50g tahini paste
  • Salt & pepper
  • Large sprig of fresh mint leaves, washed – reserve some for serving
  • 20g pine nuts, lightly toasted
  • Small handful dill and sesame seeds for serving



Place the diced onion with a dash of oil or water into a small frying pan with a lid and cook over a low heat until they become soft and translucent (5-10mins).

Remove the cooked onions from the heat and pour into a food processor. Add the peas, drained chickpeas, spinach, garlic, tahini, seasoning and mint leaves (reserve some for serving if desired). Pulse until smooth and creamy.

Transfer the mixture into a serving dish and top with the toasted pine nuts,
extra mint leaves, dill and sesame seeds.
Serve with breadsticks or raw,
sliced vegetables.


Please note: pates are not recommended for pregnant women.