1. Place the defrosted peas (or cooked and cooled peas) in a food processor and purée until smooth.
2. Transfer the peas to a mixing bowl and combine with the yoghurt, chopped onion, chopped mint, crushed garlic, chopped chilli, olive oil, ground cumin and pepper (to taste).
3. Transfer to a serving dish and chill.
In a pan, bring the rice to the boil with the water and then simmer for 20 minutes until the rice is cooked al dente.
Meanwhile, zest the lemon and lime into a large bowl and add the juices from both. Finely chop the coriander, mint and parsley and add to the bowl. Peel and chop finely the onion, red pepper and tomatoes. Crumble in the feta cheese, season and stir in the olive oil.
Drain the rice and run under a cold tap to chill the rice but also to keep it crunchy. Add to the other ingredients, stir well and it's ready to serve!
Pre heat the oven to 180ºC or Gas 4
Peel and wash the carrot, beetroot and potato, then chop into 1 cm chunks.
Cook in lightly salted water with some thyme and garlic, till tender.
Fry the sausage gently in Olive oil along with the onions and apple chunks until brown all over.
Drain the vegetables and add to sausage, onions and apple and fry for 5 minutes, season with Salt & Pepper, then transfer into baking dish and cook in the oven for ten minutes.
Take the dish out of the oven, sprinkle with some chopped Parsley, and serve.