Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the diced onion and a pinch of salt. Cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant; do not let it brown.

Cook peas and spinach

Add the frozen peas to the pan with 2–3 tablespoons water, cover, and cook 3–4 minutes until heated through. Stir in the spinach and cook until wilted, about 1–2 minutes.

Blend to a smooth puree

Transfer the cooked peas, spinach, and onion/garlic mixture to a blender or food processor. Add the fresh mint leaves, remaining 2 tablespoons olive oil, lemon juice, ground cumin, ground coriander, salt, and black pepper. Purée until very smooth, stopping to scrape the sides as needed. If the mixture is too thick, add up to 2 tablespoons warm water to reach a spreadable consistency.

Adjust seasoning & keep warm

Taste and adjust salt, lemon, or spices as needed. Transfer to a serving bowl, make a shallow well in the center, and set aside. The spread can be made up to 1 day ahead, covered and refrigerated; bring to room temperature before serving and stir in 1 tablespoon olive oil if it seems dry.

Zucchini Fries

Prepare zucchini

Preheat oven to 220°C (430°F). Line a baking sheet with parchment paper and lightly oil it. Trim the zucchini ends and cut each zucchini lengthwise into quarters (or into 1/2-inch thick sticks) to form 'fries'. Pat dry with paper towels to remove excess moisture.

Set up dredging station

Place the flour in a shallow bowl and season with 1/4 teaspoon salt and a pinch of pepper. Beat the egg in a second bowl. In a third bowl, combine panko breadcrumbs, grated Parmesan (if using), garlic powder, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Coat zucchini

Working in batches, toss zucchini sticks lightly in the flour, shaking off excess. Dip into the beaten egg, then press into the panko mixture to coat evenly. Place coated fries on the prepared baking sheet in a single layer, leaving a little space between pieces.

Bake until crisp

Drizzle the 2 tablespoons oil evenly over the coated zucchini (or spray lightly with oil). Bake at 220°C (430°F) for 12–16 minutes, turning once halfway through, until golden brown and crisp at the edges. For extra crispness, finish under the broiler 1–2 minutes while watching closely.

Finishing & Serving

Spoon the pea bessara into a shallow serving dish, create a small well and drizzle 1–2 tablespoons extra-virgin olive oil over the top. Sprinkle a light pinch of smoked paprika and a few torn mint leaves for aroma and color.

Arrange the warm zucchini fries alongside the spread. Serve immediately with lemon wedges on the side for squeezing over the fries or into the bessara. Offer extra olive oil and black pepper to taste.