Freshly podded pea salad
There is nothing quite like freshly podded peas in the early summer months. They are sweet, crunchy and utterly delightful. My little ones adore the process of shelling the peas and then popping them in their mouths, one by one. But don’t let the taste and sensory delight be the only reason you add these tiny gems to your meals. Green peas are rich in protein, fibre, vitamins A, B, C, E & K, and anti-oxidants. They also contain a number of anti-inflammatory phytonutrients not found anywhere else. Later in the season the peas become bigger and starchier, so no longer ideal as a raw snack, but still a wonderfully tasty and nutritious ingredient in many cooked dishes such as minestrone or wilted lettuce.
Serves 2 – 4
Ingredients for the dressing
15ml (1 tablespoon) red wine vinegar
45ml (3 tablespoons) extra virgin olive oil
1 tablespoon finely chopped red onion
1 tablespoon tender thyme leaves
generous pinch of sea salt
Ingredients for the salad
140g (just under a cup) freshly podded peas (about 400g of peas in the pods)
4 vine-ripened capri tomatoes, quartered
1/4 English cucumber, cut into chunks and then sliced
4 large radishes, quartered
1 small ripe avocado, sliced
60g sheep or goat milk feta, crumbled
- For the dressing: put all the ingredients into a small jar, screw on the lid and give it a good shake. Set aside.
- Combine all the ingredients for the salad in a medium mixing bowl, sprinkle a little sea salt on the avocado slices, then pour over about half to 2/3 of the dressing and toss gently. Serve immediately.