Low-GL Snacks: Pea, ginger and tapenade mash

150g frozen peas, thawed
1cm piece fresh root ginger, peeled and finely grated
2 tablespoons olive oil
juice of 1/2 orange
grated zest of 1/2 orange
grated zest of 1/2 lemon
2 spring onions, finely chopped
1 garlic clove, finely chopped
60g tofu
5 teaspoons green tapenade
juice of 1/2 lemon
freshly ground black pepper
live natural yoghurt (optional)
1 tablespoon chopped fresh mint

Put the peas, ginger, olive oil, orange juice, zest, spring onions and garlic in a heavy based pan. Bring to the boil, reduce the heat and simmer gemtly for 10 minutes, until the peas are well cooked.

Pour the mixture into a blender, add the tofu and blend to make a slightly rough mash. Alternatively, add the tofu to the pan and mash it. Turn the mash into a bowl and stir in the tapenade, lemon juice and black pepper to taste. If the mash seems to thick, stir in a little more olive oil and/or some yoghurt.
Finally, stir in the mint.