Pea and Gherkin Salad

This Pea Salad is delicious warm or cold; with or without salad leaves underneath... It makes the best accompaniment for fish - light, fresh and zesty - and beats boiled peas any day... as well as being very low in cholesterol!

Ingredients

  • Salad Leaves (optional_
  • Small Red Onion
  • Gherkins (pickled)
  • Mint or Dill or Parsley
  • Dressing

Boil a kettle and cover the peas with boiling water (you can use frozen or fresh – I’d cook them the same…). Leave in a bowl for 2 minutes before draining and running under very cold water (so they don’t lose their lovely green colour). Leave to dry or pat with kitchen roll

Finely dice the Red Onion and Gherkin

Make a dressing with 1tsp Dijon, 2 tbsp Lemon Juice, really good drizzle of Olive Oil (at least 3 tbsp) and mix well

Lay our your Salad Leaves and cover with the Peas, Red Onion and Gherkins before dressing liberally (you don’t need to use Salad at all – the Peas are great on their own in a bowl…).  Chop some fresh herbs too – Dill, Mint or Parsley are all great with this salad

Enjoy with white fish and a squeeze of Lemon – Gurnard or Flounder would be delicious

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