Avocado, Pea and Edamame Bean Mash, Served with Hot Toppings

Autumn is an interesting time in New Zealand. Avocados and tomatoes are still plentiful and priced accordingly. While we have hot days that make Autumn feel like an extended summer, there are still cold snaps in between. It's on those colder days where I crave something warm and comforting, whilst still making the most of the seasonable 'summer' produce while it lasts.

This has quickly become one of my favourite lunches to make at home. It's quick, simple and leaves you feeling both clean and satisfied. It was actually inspired by an Ottolenghi avocado and broad bean mash, so this is my version minus the broad beans and sub a whole lot of other ingredients. 

Avocado, Pea and Edamame Bean Mash Served with Hot Toppings
Serves 2 as a main
Cook time: 20 minutes

1 Medium size avocado
150gms Edamame beans (shelled)
150gms Peas
1 Lemon
Handful of fresh mint
2 Tablespoon olive oil
1 Onion
150gms Button Mushrooms
150gms Cherry Tomoates
1 Tablespoon pinenuts 
Salt
Pepper

Place a pot filled with water on medium heat. Once at a simmer, add the edamame beans and 100gms of the peas and cook for 5 minutes.

While the peas and edamame beans cooks, finely dice the onion and add to a hot pan with the olive oil. Turn the heat down to low and slowly start to sweat the onion. 

Next, finely dice the mushrooms and add to the same pan as the onions once they have gone translucent. Turn the heat back up to medium and continue cooking until the onions and mushrooms go brown and start to caramelised.

Once the peas and edamame beans are cooked, drain and risen with cold water to stop the cooking. Add them to a food processor with the avocado, juice from the lemon, mint and salt and pepper to taste. Blitz until all the ingredients come together as a mash/paste. 

Just before you're ready to serve, add the tomatoes and remaining peas to the hot pan and cook through for 2 - 3 minutes. 

Once cooked through, divide the pea, avocado and edamame mash between plates and top with the hot mushrooms, onions, peas and tomatoes. The onions should be sweet and a little crips while the tomatoes are hot bursts of flavour. 

Lightly toast the pinenuts before sprinkling on top and add additional salt and pepper to taste (if needed).