Pea Taco Shells with Strawberry Feta Salsa
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.
Ingredients
peas100 gFresh or frozen
egg1 whole
cornmeal1 tbsp
salt1 pinchTo taste
garlic powder1 tspOptional
parsley2 tspOptional
strawberries150 gApproximately 5 medium strawberries
lemon0.5 wholeOr lime
coriander15 gFresh
feta cheese40 g
red onion0.3 wholeApproximately 1/3 of a medium onion
black pepper1 pinchTo taste
spinach50 gFor filling
cottage cheese100 gFor filling
Instructions
Chef's Tips
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.
Prepare the Shell Mixture
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.
Shape and Bake the Shells
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.
Shape the Taco Shells
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.
Achieve a Crispy Texture (Optional)
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.
Prepare the Salsa Ingredients
While the shells are cooling, finely chop the strawberries, red onion, and fresh coriander. Crumble the feta cheese.
Mix the Salsa
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.
Assemble the Tacos
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.
