Instructions

• Defrost the peas in a pot of boiling water.
• Heat the broiler to high and broil one of the jalapeños, until the jalapeño has completely charred. Remove from the oven and when cool enough to handle, peel off the charred skin. Then deseed and mince.
• In a food processor, blitz the peas, roasted jalapeño, raw jalapeño, cilantro and salt. Process until almost smooth.
• In a bowl, combine the mashed avocado with the green onions, lime zest, lime juice and the pea purée. Season to taste with salt and garnish with sunflower seeds and additional peas to serve.