Mashed Pea & Corn Slice
Butter, for greasing
3 spring onions/shallots (approx. 90 g), trimmed and cut into quarters
3 sprigs fresh basil, leaves only
100 g tasty cheese, cut into pieces (3-4 cm)
500 g frozen green peas, thawed
400 g canned chickpeas, drained and rinsed (approx. 250 g after draining)
250 g frozen corn kernels, thawed
4 eggs
2 tsp seeded mustard
50 g plain flour
½ tsp baking powder
1 tsp salt
½ tsp ground black pepper, to taste

Green Goddess Dressing
3 pieces lemon zest, no white pith( 1 x 5 cm)
1 garlic clove
100 g fresh baby spinach leaves
7 sprigs fresh flat-leaf parsley, leaves only
20 sprigs fresh chives, cut into quarters
1 tbsp dried tarragon
50 g mayonnaise (see Tips)
50 g sour cream
2 tbsp lemon juice
1 pinch sumac (optional)
1 spring onion/shallot, trimmed and cut into quarters

Useful Items
Baking dish (30 x 20)
Baking paper
Sealable storage jar or container
Serving bowl

Mashed Pea & Corn Slice

  • Preheat oven to 200°C. Grease and line a baking dish (30 x 20 cm) with baking paper and set aside.
  • Place spring onions/shallots, basil, cheese and 250 g of the peas into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
  • Add all remaining slice ingredients, including remaining peas, and mix 10 sec/reverse/speed 4, with aid of spatula. Transfer mixture into prepared baking dish and bake for 30-35 minutes (200°C), or until set and golden in colour. Clean and dry mixing bowl.

Green Goddess Dressing

  • Place lemon zest and garlic into mixing bowl and chop 10 sec/speed 7. Scrape down sides of mixing bowl with spatula.
  • Add all remaining dressing ingredients and blend 30 sec/speed 5. Transfer into a serving bowl or a sealable jar or container until ready to serve.
  • Serve slice hot or cold with Green Goddess Dressing


  • Use leftover dressing on greens salads or pasta salads, or serve over scrambled eggs with sourdough toast.
  • The chickpeas and cheese provide protein, and the spinach is a source of iron.
  • To make your own mayonnaise, prefer to the recipe in The Basic Cookbook or Everyday Cooking.
  • You can replace canned chickpeas with dried chickpeas (soaked and cooked) in this recipe. See page 179 of the Vegetarian Kitchen recipe book.

Cook’s Recommendations

  • Instead of the fresh baby spinach leaves which are fairly neutral in taste, you could use a Swiss Chard broken into pieces, which gives a stronger flavor. Kale could be used as well.
  • The green parts of the 3 spring onions from the Mashed Pea and Corn Slice can be used in the dressing in place of chives.
  • Rosemary can be used instead of dried tarragon.
  • Lemon rind and a good pinch of ground salt are a good substitute for sumac.
  • If using a tougher leaf, blend on speed 7.

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Mashed Pea & Corn Slice