Green Pea Salad

It took me years to overcome my childhood fear of frozen peas. I’ve found the secret it to make sure you don’t overcook them. All they need is a quick soak in boiling water to defrost them. Such a great pantry staple!

per person:
2 handfuls frozen peas
squeeze lemon / acid
sm handful leafy ingredient, optional
handful protein, optional
1-2 tablespoons highlight ingredient

1. Pop the kettle on to boil. Place peas in a heatproof bowl.

2. Cover with boiling water and stand for2-3 minutes or until peas are defrosted and bright green.

3. Drain peas and pat dry with paper towel. Drizzle with a little extra virgin olive oil. Squeeze over lemon. Season.

4. Toss in highlight ingredient 1 and the protein.

5. Serve with highlight ingredient 2 drizzled or sprinkled over.

variations

acid alternatives – I think zesty lemon juice works best with peas but sherry vinegar or rice wine vinegar will also work. A little goes a long way.

leafy ingredient – herbs such as mint, parsley, basil or oregano. Or salad leaves such as baby spinach, rocket (arugula), cos, radiccio any leaves, really. Shaved fennel or zucchini would also be lovely.

protein – I’ve used whole almonds in the photo. Other nuts such as cashews or pecans would also work here. Or try cooked torn chicken, beef or lamb. Cheese will also be lovely. Crumbled salty feat, creamy ricotta, chunks or parmesan. Not strictly protein, but half an avocado could be used here to make the salad substantial.

highlight ingredient – sauce – I’ve used tahini in the photo. Natural yoghurt, hummus, pesto, chilli oil would all work.

highlight ingredient – crunch – if you haven’t used nuts as your protein, a small sprinkling or toasted pinenuts, pistachios, almonds or cashews would be great. OR toasted bread crumbs, or seeds such as sunflower or sesame seeds.

cold salad – allow peas to defrost for 15 minutes or so before using them in the salad. Skip the boiling water step.

side salad – skip the protein and highlight ingredient.

leftover potential?

Great as far as salads go!. Will keep in the fridge for a week or so. A good luch salad as it will keep in the fridge until you’re ready to eat.

problem solving guide

too watery / bland – sounds like you haven’t drained the peas well enough. Next time make sure you get rid of the excess water before dressing the salad.

hard, cold peas = still frozen peas! Next time stand for longer in the boiling water.

‘icky’ flavour – I find if frozen peas have been opened and hanging around the freezer for months they can pickup a metallic or ‘freezer’ flavour. Because this salad is so simple the icky pea flavour can come through. Next time make sure you use good quality frozen peas.