Boil water in a medium saucepan, blanch peas for 1 to 3 minutes or until cooked through but still crispy. Shock in ice bath or rinse through cold water in order to cool down.

Pick mint leaves off stem. Chiffonade mint leaves.

Purée preserved lemon using our thinkkitchen Nora Electric food processor, or our thinkkitchen Pro Stick hand blender. Add a teaspoon of olive oil and a teaspoon of apple cider vinegar and mix for an additional 30 seconds

In a small frying pan, melt 2 tablespoons of butter on low heat, add preserved lemon purée once butter is melted and leave on heat for an additional 30 seconds.

Add peas and mint.

Add a pinch of salt and a pinch of freshly cracked black pepper.

Serve warm in a bowl or in individual portions as an appetizer or side dish topped off with pea shoots for presentation.