Warm Pea & Tahini Salad

warm pea & tahini salad
From Stonesoup
serves 2

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

4 handfuls frozen peas
2 tablespoons lemon juice
sm bunch mint, leaves picked & chopped
2 generous handfuls almonds
3-4 tablespoons tahini

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

2. Cover with boiling water and stand for 2-3 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 mint and almonds.

5. Serve with tahini spooned on top.

VARIATIONS
nut-free – replace almonds with chunks of avocado

sesame-free – replace tahini with a few handfuls of grated parmesan or chunks of goats cheese or feta.

carnivore – replace almonds with finely sliced salami, proscuitto or shredded chicken.

fresh peas – by all means use fresh podded peas instead of frozen. Or skip the boiling water and try snow peas instead.

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