• About Us
• Church Family
• Pathfinders
• Online Magazine
• Church Location
• Site Map

Pea & Radish Salad

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
Fresh peas are lovely.  As kids, we used to pod them and eat them raw, straight from the garden.  However, the downside of fresh peas is that their growing season is so short and that they are such an effort to shell.  Of all the frozen vegetables, peas must be the most widely used and this recipe is an attempt to show that they hold up pretty well,  if you treat them properly, even in a fresh salad. 

 
Ingredients

Serves 4

Salad

• 300g frozen baby peas (straight from the freezer don't defrost)
• 2 small gem lettuces 
• 6 small red radish, sliced into julienne strips
• 2 spring onions, sliced
• 1/2 cup fresh mint leaves, roughly torn

Dressing

• 2 Tbsp. olive oil
• 1 Tbsp. mint sauce
• 1/4 Tsp. Dijon Mustard
• Salt and freshly ground pepper to taste

Method

• Fill a saucepan with water and set on the stove to boil.  Once boiling at a rapid pace, pour in the frozen peas.  Let them boil for approximately 1 minutes.  Drain the peas and refresh in cold water.  Drain and set aside.
• Place the lettuce, radish, spring onion, chopped mint and peas in a salad bowl.
• To prepare the dressing, place all the ingredients in a screw top jar. Screw the lid on and shake vigorously.
• Pour the dressing over the salad and toss through just before serving.

About the Recipe

• This recipe is suitable for vegetarians and vegans.
• Switch up the recipe to suite yourself.  You may like to add some crumbled feta cheese or cooked new potatoes for example, or maybe mix in some other types of peas.  (snow peas, sugar snap peas, pea tendrils)
• Frozen peas are generally blanched before they are frozen and so take not time at all to cook.  You don't want grey mushy peas so only blanch them.
• I find that baby peas are sweeter and so I have used them in this recipe in preference to standard frozen peas.
• Mint sauce, not to be confused with mint jelly, is readily available in the most supermarkets.  It consists largely of vinegar, sugar and mint.  In this recipe it takes the place of sweetener and vinegar in a standard vinaigrette whilst adding an extra minty taste.

Copyright © 2020 Thornleigh Seventh-day Adventist Church