Peas, Feta & Scallions

This a recipe from Tamasin Day-Lewis, who I think lives on my street. The other day he asked me for the time, and I said "celebrity?", to which he responded, "no, just a cook". Maybe next time I will compliment him on this recipe, which I just stumbled across now on Epicurious and sounds lovely. Oops, Michelle just corrects me that this is not the guy that lives on our street.

2 1/4 pounds peas in the pod, or 1 1/2 cups frozen petit pois

2-4 tblsp EVOO

1/2 pound feta

1/2 pound Greek yoghurt

1/2 garlic clove, peeled and crushed with MSS

bunch of scallions, finely sliced

large handful of mint leaves, shredded

juice of 1 lemon

S&P

1. if using fresh peas, shell and boil in water until al dente, then drain and place in large bowl; sprinkle with 2 tblsp EVOO and crush coarsely with a potato masher
2. if using frozen peas, blanch briefly, drain exceptionally well, crush before adding oil, pouring off any more excess water at this stage, add the EVOO bit by bit and less liberally
3. mash the feta and yogurt in a shallow bowl; while peas still hot, add the feta and toss to combine; add garlic to taste and mix further; make sure there is some texture (not smoothness)
4. add scallions, 2 tblsp shredded mint; stir in juice of half lemon to begin; season with S&P (watch out feta already salty); taste and adjust seasoning
5. serve in dish with some warm/grilled pita bread alongside