Rocky road ice-cream cake
Serves: 12 Time to make: 15 mins, plus 2-3 hrs freezing Total cost: $18.48 / $1.54 per serve
Serves: 4
Time to make: 10 mins
Total cost: $8.80 / $2.20 per serve
(at time of publication)
Ingredients:
4 cups frozen peas, thawed
4 cups baby spinach leaves
1/2 cup mint leaves
zest of 1 lemon
juice of 1/2 lemon
2 tablespoons olive oil
Nutrition Info.:
| Kilojoules | 876kJ |
| Calories | 209cal |
| Protein | 11.3g |
| Total fat | 10.2g |
| Saturated fat | 1.7g |
| Carbohydrates | 14.2g |
| Sugars | 3.7g |
| Dietary fibre | 10.6g |
| Sodium | 23mg |
| Calcium | 109mg |
| Iron | 2.8mg |
| Step 1 | Steam or microwave peas and baby spinach for 2 minutes, or until peas are tender and spinach wilts. |
| Step 2 | Blend peas and baby spinach with remaining ingredients in a food processor (or with a stick blender) until a rough-textured mash forms. (Add a splash of hot water to thin mash, if necessary.) |
| Step 3 | Season mash with cracked black pepper and serve. |
Great with roast or grilled lamb, grilled fish.
Recipe by:
Niki Bezzant
First published: September 2014
