Fast Recipes

Pea and mint dip with labne and radishes

This could very well be your new favourite dip.

By Charlotte Binns-McDonald
  • Serves 4
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Pea and mint dip with labne and radishes
The crunch of radish pairs well with the creaminess of this fresh pea and mint dip. A perfect crowd-pleaser for mid-week entertaining.


  • ½ tsp white wine vinegar
  • 8 French breakfast or red radishes, some sliced, some kept whole
  • ¼ tsp caster sugar
  • 500 gm frozen peas
  • 3 garlic cloves
  • ½ tsp bicarbonate of soda
  • 3 mint sprigs, leaves picked, plus extra leaves to serve
  • 2 tbsp extra-virgin olive oil, plus extra to serve
  • ⅓ cup (80 gm) drained labne or Persian feta
  • Lavash (optional), to serve


  • 1
    Combine vinegar, radishes and sugar in a small bowl and season to taste.
  • 2
    Add peas, garlic and bicarbonate of soda to a saucepan of boiling salted water and cook until peas are tender (2 minutes). Drain well, then transfer to a blender or food processor, add mint and oil, and blend until smooth. Season to taste.
  • 3
    Spoon pea and mint dip onto a large serving platter, crumble over labne and scatter with extra mint. Drizzle with oil, season to taste and serve with radishes and lavash.