Pea and Pesto Caprese

Method

1. Place the frozen peas in a bowl of cold water to defrost. Cold water preserves their colour and allows them to defrost gently.

2. Strain the peas and set aside half a cup for garnishing.

3. Return the remaining strained peas to the bowl and add the pesto and 1 tablespoon of olive oil. Blend with a hand-held stick blender until smooth, adding a little extra olive oil and water as needed to reach a smooth consistency.

4. Taste and add a pinch of salt if needed. This will depend on how salty your pesto is.

5. Slice the balls of mozzarella in half with a sharp knife and slice into half moon shaped pieces.

6. Lay out six shallow bowls or plates. Arrange 5 slices of mozzarella on each plate, then spoon the pea pesto puree over the top, dividing it evenly between the dishes.

7. Scatter the reserved whole peas over and around each dish by hand, then finish with a sprig of basil.