Heat 2 tbs olive oil in a medium sauté pan over medium heat. Add the chopped onion and a pinch of salt and cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds, until fragrant.

Cook peas and greens

Add the frozen peas to the pan with the onion and garlic. Pour in 1/2 cup stock, bring to a gentle simmer, cover, and cook for 4–5 minutes until peas are warmed through and tender. Stir in the spinach and cook until wilted, about 1–2 minutes.

Blend to purée

Transfer the vegetable mixture to a blender or use an immersion blender in the pan. Add the fresh mint, lemon juice, cumin, 2 tbs olive oil, salt and pepper. Purée until smooth but still slightly textured; add up to 2–3 tbs more stock or water if the purée is too thick. Taste and adjust seasoning with more salt, pepper or lemon as needed.

Finish and keep warm

Spoon the purée onto a shallow serving dish. Create a small well in the center and drizzle remaining 2 tbs olive oil over the top. Sprinkle smoked paprika lightly over the surface for color and aroma. Keep warm while you prepare the zucchini fries or refrigerate for up to 2 days.

Zucchini Fries

Preheat and prepare

Preheat the oven to 220°C (425°F) if baking, or heat a large nonstick skillet over medium-high if frying. Line a baking sheet with parchment if baking. Arrange three shallow dishes: one with flour, one with beaten eggs, and one with panko mixed with Parmesan (if using), garlic powder, salt and pepper.

Coat the zucchini

Pat zucchini sticks dry with a towel. Working in batches, toss a few sticks in flour to coat, shake off excess, dip into beaten egg, then press into the panko mixture so they are well coated. Place on the prepared baking sheet or a plate if frying.

Cook the fries

If baking: brush or spray the coated zucchini lightly with olive oil (about 2–3 tbs total) and spread in a single layer on the baking sheet. Bake 15–18 minutes, turning once halfway through, until golden and crisp at the edges. If frying: add 1 tbs oil to the skillet and heat until shimmering. Fry coated zucchini in batches 2–3 minutes per side until golden and cooked through, adding more oil between batches as needed. Transfer to a paper-towel-lined plate and season immediately with a light sprinkle of salt.

Crisp finish (optional)

For extra crispness after baking, broil the zucchini on high for 1–2 minutes while watching carefully.

To Serve

Place a generous spoonful of warm pea bessara in the center of a serving platter or individual plates. Drizzle a little extra virgin olive oil over the purée and sprinkle a final pinch of smoked paprika. Arrange zucchini fries around the purée for dipping. Serve immediately with warm pita or crusty bread and lemon wedges for squeezing over the fries or purée.