This spring pea purée is a simple yet incredibly delicious way to celebrate the season’s freshest ingredients. Sweet peas are blended with fragrant mint and parmesan to create a vibrant, creamy purée, while a subtle addition of our beef organ powder adds an extra boost of nutrients. Served alongside juicy grilled chicken thighs, it makes for satisfying easy dinner that feels light, nourishing, and full of spring flavour. It’s also incredibly versatile — delicious served with grilled fish or enjoyed as a vibrant spread alongside seasonal vegetables and sourdough.

For the pea puree: 

• 400g fresh or frozen peas 
• An handful of mint leaves 
• 3 tbsp extra virgin olive oil 
• The juice of 1/2 lemon 
• 1 scoop Organised
• 70g grated parmesan 
• Salt and pepper to taste 
  

For the chicken: 

• 4 organic chicken thighs 
• 2 tbsp extra virgin olive oil 
• 2 tbsp dried herbs de Provence 
• 1 tbsp garlic granules 
• 1/2 tbsp smoked paprika 
• Salt and pepper to taste 

Serve with:

Rocket and sliced radishes 

1.  Start by making the chicken. Add the chicken thighs to a large bowl and add all the other ingredients. 
2. Massage the meat with all the seasoning and if you have the time let the chicken marinate in the fridge for 2-3 hours or even overnight.
3. Transfer it to a baking tray and roast in the oven at 180 degrees Celsius for 30-35 minute until slightly crispy on top. 
4. To make the pea puree simply add all the ingredients to a food processor and blitz until you have a fairly smooth and creamy consistency. 
5. Spread a couple of spoonfuls of the puree on each plate, top with the cooked chicken and serve with some rocket and sliced radishes.