A vibrant, high-protein, and low-calorie meal perfect for summer, featuring crispy pea taco shells loaded with a sweet and savoury strawberry and feta salsa. Peas are a great source of fibre and vitamins, making this dish both delicious and nutritious. CHECKEDPP
Fresh or frozen
To taste
Optional
Optional
Approximately 5 medium strawberries
Or lime
Fresh
Approximately 1/3 of a medium onion
To taste
For filling
For filling
Preheat your oven to 180°C (160°C fan/Gas Mark 4). Line a baking tray with parchment paper. Combine the peas, egg, cornmeal, salt, garlic powder (if using), and dried parsley (if using) in a food processor. Blend at high speed until the mixture is completely smooth.
Spoon the pea mixture onto the prepared baking tray, shaping it into four thin circles (approximately 10-12 cm in diameter). Bake in the preheated oven for 15 to 20 minutes, or until the edges begin to turn slightly darker and the shells are set.
Carefully remove the baked pea circles from the oven. While they are still warm and pliable, drape them over a rolling pin or the bars of an oven rack to create the classic taco shell shape. Allow them to cool and harden in this shape.
For a crunchier shell, place the shaped tacos back into the oven, suspended over two bars of the oven rack, and bake for an additional 5 minutes.
While the shells are cooling, finely chop the strawberries, red onion, and fresh coriander. Crumble the feta cheese.
In a small bowl, combine the chopped strawberries, red onion, coriander, and crumbled feta cheese. Squeeze the lemon juice over the mixture and season with salt and black pepper to taste. Gently mix everything together.
To assemble the tacos, line the bottom of each pea shell with fresh spinach leaves. Add a spoonful of cottage cheese, and then top generously with the strawberry and feta salsa.
To ensure your pea taco shells hold their shape and become crispy, make sure they are baked until the edges are slightly browned before shaping them. If they cool too much before shaping, they may crack.
If you don't have a rolling pin or oven rack bars, you can use the edge of a loaf tin or a clean, heat-safe mug to help the shells maintain their fold while cooling.
For a vegan version, substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) and use a dairy-free feta alternative and vegan cream cheese instead of cottage cheese.