200g split yellow peas
¼ tsp ground turmeric
1 clove garlic, peeled and crushed
200g fresh sweetcorn kernels (or defrosted frozen corn)
3 spring onions, trimmed and finely sliced at an angle
1 red chilli, deseeded and diced
10g fresh coriander leaves, chopped
1½ tsp cumin seeds, toasted
1½ tsp yellow mustard seeds, toasted
1 tsp finely grated lime zest
2 tbsp lime juice
½ tsp caster sugar
3 tbsp coconut or olive oil
1 medium onion, peeled and roughly grated
1 tsp ground coriander
Salt

Put the peas in a medium saucepan with the turmeric, garlic and three-quarters of a teaspoon of salt. Pour over a litre of water, bring to the boil, then turn down the heat to medium and simmer for 50 minutes, stirring from time to time, until the peas are cooked. Remove from the heat and roughly squash the peas with the back of a spoon (if all the water hasn’t been absorbed, you may need to drain off a bit of liquid before crushing them). Keep the peas somewhere warm until ready to serve.

While the peas are cooking, make the salsa. Put a large, heavy-based frying pan on a high heat. Once smoking hot, add the sweetcorn and dry-fry for a minute, stirring once or twice, until charred. Remove, set aside to cool, then tip into a bowl with the spring onion, chilli, fresh coriander, cumin seeds, yellow mustard seeds, lime zest, lime juice, sugar, a tablespoon of oil and a quarter-teaspoon of salt. Mix and set aside.

Put a medium frying pan on a medium heat with a tablespoon of oil. Add the onion and ground coriander, and fry gently for about 20 minutes, stirring occasionally, until soft and caramelised. Stir into the warm peas, along with a tablespoon each of water and oil. Spread the crushed peas on a plate, spoon the corn salsa on top and serve with a delicious green salad.