Food & Drink

Pea, mint & pine nut pate

Yet another great recipe from The Balanced Kitchen.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.


more from The Balanced Kitchen


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