1: On a baking tray, season the spring onions with salt. Drizzle with oil and cook at 200 degrees Celsius for 5-10 minutes until charred and soft.
2: Blanch the peas and edamame beans in boiling water for 1 minute, then transfer to a food processor (reserve 1 tablespoon for garnish).
3: Add the coriander, mint, spring onions, garlic, silken tofu if using, miso paste, soy sauce, and agave. Pulse until chunky and combined.
4: Serve in a bowl with reserved peas, chilli crisp, and toasted sesame seeds. Enjoy with tortilla chips!
