Pea and broad bean salad recipe
Great as a side or just on its own, this light pea and broad bean salad takes minimal effort to make. Combining the acidic flavours of tomato with the freshness of peas and mint, this salad is summer on a plate.
Ingredients
For the smashed minted peas- 2 tbsp extra virgin olive oil
- 1 handful mint, leaves picked and finely chopped
- 475 g frozen peas
- 1 shallot, finely diced
- 1 red chilli, deseeded and finely chopped
- 150 ml extra virgin olive oil
- 1 garlic clove, crushed
- 2 tbsp white wine vinegar
- 1 pinch caster sugar
- 100 ml tomato juice
- 1 pinch salt and pepper
- 2 large tomatoes
- 1 handful frozen peas
- 1 handful frozen broad beans
- 1 bag frisee salad
- 1 handful crispy fried onions
- 1 handful fried, salted broad beans
- 2 piquillo peppers from a jar, finely sliced
- 1 tbsp pomegranate molasses
- 1 bag pea shoots
Details
- Cuisine: British
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 0 mins
- Serves: 4
Step-by-step
- For the dressing, fill a saucepan with water and bring to the boil. Prepare a bowl of ice water – it needs to be big enough to hold the tomatoes.
- Score a cross on the top of each tomato with a sharp knife and plunge into the boiling water for 10 seconds. Remove with a slotted spoon and refresh in the bowl of cold water. Once cool, skin the tomatoes, starting at the top where you scored the cross.
- Quarter the tomatoes and deseed them, discarding the seeds and juice. Stack the quarters on top of each other and dine finely, taking care not to crush them.
- Mix with the rest of the dressing ingredients and season to taste.
- For the smashed peas, boil a full kettle. Place the peas in a large sieve or colander and pour the boiling water over them to defrost. Put roughly a third of the peas in a bowl and set aside.
- Place the remaining two thirds of the peas in a larger bowl with the olive oil, mint and season. Crush the peas using a fork or a potato masher so that they still retain some of their texture. Stir in the whole peas.
- Boil another kettle of water and defrost the peas and broad beans for serving in the same way.
- To serve, place a spoonful of pea and mint puree in the middle of each place and flatten with the back of your spoon. Top with some of the whole beas and broad beans, scatter the frisee and pea shoots and spoon over the tomato dressing.
- Decorate with crispy onions, fried broad beans and pepper slices and finish with a drizzle of the pomegranate molasses.
Recipe courtesy of Brasserie Blanc.
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