Blue Corn Tostadas with Smashed Peas & Poblano

Ingredients

For 4 servings

• 400 g peas
• 8 piece small blue corn tortillas
• 150 g queso fresco, crumbled
• 80 g crema or sour cream
• 1 piece poblano pepper, charred and sliced
• 3 piece radishes, thinly sliced
• 45 g pumpkin seeds, toasted
• 30 g cilantro leaves
• 2 piece scallions, thinly sliced
• 1 piece garlic clove, grated
• 2 piece limes, zested and juiced
• 2 g ground cumin
• 2 g chilli flakes
• 3 g honey
• 56 g olive oil
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Char the poblano until blackened, then steam covered, peel, seed and slice; toss with a little lime juice, salt and oil.

2. 2

   Boil the peas for 1–2 minutes, then drain. Set aside a handful and mash the rest with the garlic, cumin, honey, lime juice, oil and seasoning; fold in the whole peas and scallions.

3. 3

   Mix the queso fresco with the crema, a little lime zest and salt until creamy.

4. 4

   Fry the tortillas in a little oil until crisp, then drain and lightly salt.

5. 5

   Spread each with whipped queso fresco, then the smashed peas.

6. 6

   Top with poblano, radish, cilantro and pumpkin seeds, finish with chilli flakes and lime zest and serve at once.