Oriental green pea salad with mint and telemea
(0)
20 min
Quick
Sezamo
O salată orientală vibrantă și plină de prospețime, cu boabe dulci de mazăre fragedă, telemea sărată, mentă răcoroasă, muguri crocanți de pin și dressing aromat cu za'atar, usturoi și lămâie.
Preparation method
Ingredient preparation
Blanch the peas in boiling salted water for 2-3 minutes, until tender but still vibrant green. Drain immediately and rinse under very cold water (or plunge into an ice bath) to stop the cooking, then drain well.
In a dry pan, lightly toast the pine nuts over medium heat for 2-3 minutes, stirring constantly until golden and fragrant. Be careful not to burn them, then transfer them to a plate to cool.
Finely chop the fresh mint leaves and parsley. Slice the spring onions thinly, and crumble the telemea into bite-sized pieces.
Chef's tip
If you'd like an extra crunch, you can serve this salad alongside crispy Lebanese flatbreads brushed with a little olive oil and za'atar and baked in the oven.
The ice bath shock is the secret to keeping the peas crunchy in texture and spectacularly green in the salad.
20 min
Quick
