Cook the peas in a pan of boiling salted water.
Drain them and pour them into your blender with the fromage frais, mint leaves, lemon juice, olive oil and 1/2 clove of garlic.
Season with salt and pepper to taste.
Set aside in the refrigerator for 1 hour.
You can use your pea and mint tardinade as a starter on top of your gluten-free Sigdal quinoa and sunflower crackers, or as an aperitif!