Instructions
Follow the steps and taste along the way.
Cook the peas
Bring 1500 ml of water to a boil in a pot. Add the frozen peas and cook for 3 minutes from the time the water returns to a boil. Drain them and spread them on a plate to cool for about 8 minutes.
Toast the caraway
Heat a dry pan over medium heat. Add the caraway and toast for 30 to 45 seconds, until fragrant; shake the pan occasionally so the seeds do not darken. Transfer them to a plate and leave to cool.
Prepare the base
Crumble the feta into the bowl of a food processor or a tall container. Add the Greek yogurt, lemon juice, olive oil, salt, and black pepper.
Blend the spread
Add the cooled peas and mint leaves. Blend in short pulses until the ingredients are combined but the spread remains slightly coarse. Stir in the toasted caraway.
Season and serve
Taste the spread: the lemon juice should pleasantly balance the saltiness of the feta. If needed, add no more than another 5 ml of lemon juice, but no other ingredients. Serve at room temperature or slightly chilled.
