Pea cream with mint, soya yoghurt and Sant Andreu in Pakora

1. Peel and chop the onion. Brown it in a large frying pan with 3 tablespoons of olive oil. Once browned, add the peas and the chopped potato and cook for a few minutes before adding the water. Cook the soup with the remaining oil for a further 30 minutes so that the peas are tender, add salt and pepper to taste.

2. As soon as the soup is ready, add the mint leaves and the soya yoghurt and blend the mixture with the blender, then pass everything through a fine sieve to remove any impurities and obtain a smooth cream, set aside.

3. Prepare the decorations: finely chop the chives and hazelnuts and set aside.

4. Prepare the Pakora dough (Asian chickpea flour dough for vegetable batter). Mix the chickpea flour with cold water and all the spices, mix all the ingredients well so that the batter is thick but not too thick, add salt and pepper to taste. Store in the fridge.

5. Finally, we only need to cut the SANT ANDREU into 1cm squares (4/6 cubes per person).

6. Heat the sunflower oil in a frying pan, meanwhile take the Pakora batter out of the fridge, put the SANT ANDREU cubes in it one at a time, take them out dipped in the batter and fry them in the pan for less than a minute, just enough for them to brown slightly. Remove and leave to dry on kitchen paper.

7. Assemble the cream. In a deep dish, place a base of pea cream (you can serve it hot, warm or cold), add a spoonful of soya yoghurt in a circle, the Pakora batter balls in the centre and finally the hazelnuts and chopped chives.

Buon appetito! Your chef Veggie Karma Giovanni