Mashed pea and corn slice

Mashed pea and corn slice

• butter, for greasing
• 3 spring onions/shallots (approx. 90 g), trimmed and cut into quarters
• 3 sprigs fresh basil, leaves only
• 100 g tasty cheese, cut into cubes (3-4 cm)
• 500 g frozen green peas, thawed
• 400 g canned chickpeas, drained and rinsed (approx. 250 g after draining)
• 250 g frozen corn kernels, thawed
• 4 eggs
• 2 tsp seeded wholegrain mustard
• 50 g plain flour
• ½ tsp baking powder
• 1 tsp salt
• ½ tsp ground black pepper, to taste

Green goddess dressing

• 3 pieces lemon zest (1 x 5 cm), no white pith
• 1 garlic clove
• 100 g fresh baby spinach leaves
• 7 sprigs fresh flat-leaf parsley, leaves only
• 20 sprigs fresh chives, cut into quarters
• 1 tbsp dried tarragon
• 50 g mayonnaise (see Tips)
• 50 g sour cream
• 2 tbsp lemon juice
• 1 pinch sumac (optional)
• 1 spring onion/shallot, trimmed and cut into quarters