Appetizer: United States – Zesty Minted Pea and Feta Endive Bites

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 min

Additional 10 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 heads Belgian endive, leaves separated (about 20–24 leaves)
1 cup (240 ml) peas (fresh or frozen), thawed (5 1/4 oz (150 g))
1 / 2 cup (120 ml) feta cheese, crumbled (4 oz (115 g))
2 tbsp (30 ml) extra-virgin olive oil (2 tbsp (30 ml))
1 tbsp (15 ml) fresh lemon juice (1 tbsp (15 ml))
1 tsp (5 ml) lemon zest
1 small shallot, finely minced
2 tbsp (30 ml) fresh mint, finely chopped (0.28 oz (8 g))
1 tbsp (15 ml) flat-leaf parsley, chopped (0.14 oz (4 g))
2 tbsp (30 ml) toasted pistachios, chopped (0.53 oz (15 g))
1 / 4 tsp (1.25 ml) crushed red pepper flakes (optional)
Kosher salt and freshly ground black pepper, to taste

Show original ingredient measurements

2 heads Belgian endive, leaves separated (about 20–24 leaves)
1 cup peas (fresh or frozen), thawed (150 g)
1 / 2 cup feta cheese, crumbled (4 oz / 115 g)
2 tbsp extra-virgin olive oil (30 ml)
1 tbsp fresh lemon juice (15 ml)
1 tsp lemon zest
1 small shallot, finely minced
2 tbsp fresh mint, finely chopped (8 g)
1 tbsp flat-leaf parsley, chopped (4 g)
2 tbsp toasted pistachios, chopped (15 g)
1 / 4 tsp crushed red pepper flakes (optional)
Kosher salt and freshly ground black pepper, to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

If using fresh peas, blanch in salted boiling water for 1 minute, then drain and chill; if using frozen, thaw and pat dry.
Lightly mash half of the peas with a fork to create a creamy base, leaving the rest whole for texture.
In a bowl, combine the peas (mashed and whole), feta, shallot, lemon zest, lemon juice, olive oil, mint, parsley, and crushed red pepper. Season with salt and black pepper to taste and fold gently to combine.
Taste and adjust with a touch more lemon or salt as needed.
Trim the bases of the endive heads to release the leaves. Rinse and pat dry.
Spoon 1–2 teaspoons (5 to 10 ml) of the pea-feta mixture into each endive leaf and top with chopped toasted pistachios.
Arrange on a platter and chill for 10 minutes to let flavors meld. Serve cool or at room temperature before the lamb.

If using fresh peas, blanch in salted boiling water for 1 minute, then drain and chill; if using frozen, thaw and pat dry.
Lightly mash half of the peas with a fork to create a creamy base, leaving the rest whole for texture.
In a bowl, combine the peas (mashed and whole), feta, shallot, lemon zest, lemon juice, olive oil, mint, parsley, and crushed red pepper. Season with salt and black pepper to taste and fold gently to combine.
Taste and adjust with a touch more lemon or salt as needed.
Trim the bases of the endive heads to release the leaves. Rinse and pat dry.
Spoon 1–2 teaspoons of the pea-feta mixture into each endive leaf and top with chopped toasted pistachios.
Arrange on a platter and chill for 10 minutes to let flavors meld. Serve cool or at room temperature before the lamb.