Simple Pea Salad
Simple Pea Salad
Prep Time: 25 minutes
Cook Time: 15 minutes –1hour to chill
Serves: 4
Equipment:
Your Favorite Knife
Cutting board
Medium Bowl
8 quart pot
Wooden spoon
Ingredients:
* 8oz fresh shelled pink-eyed peas
* 2 Creole Tomatoes quartered
* 3 Anahein Peppers seeds removed, cut into strips.
* 2 cucumbers chopped
* 1 bunch fresh basil chopped (3 ounces)
* 1 medium sweet onion chopped
* 2 teaspoons honey
* 1/4 cup extra-virgin olive oil
* 1 fresh dill chopped
* 1 bunch fresh flat leaf parsley chopped
* 1 cup Ryals feta cheese crumbled
* a few dashes of White Wine Vinegar
* Salt & Pepper to taste
* top with Purple Radish microgreens (optional)
Preparation
Fresh shelled Pink-eye peas in a medium sized bowl fill with water just covering the peas soak 15 minutes.
Preheat oven to 450.
While peas are soaking chop all your other ingredients: tomatoes, Anahein peppers, cucumbers, onion, and all your herbs.
Once the oven is at 450 place the tomatoes, peppers, & onion with a little olive oil drizzled as well as salt & pepper to taste in the oven for 15 minutes. Once the veggies are roasted allow to cool to room temperature.
Pour the soaked peas with a few added cups of water into an 8 quart pot with a little salt. Boil over med—high heat for 8-12 minutes or until tender. Strain and allow to cool.
Once the roasted vegetables & peas have cooled mix together in a medium bowl along with cucumbers, fresh herbs, feta, white wine vinegar, honey, salt & pepper to taste. Chill 1 hour. Serve as a side or bean dip with chips.