Dressed peas with garden herbs
Prep 15 mins
Cook 5 mins
Serves 6 as a side
Difficulty 1
If you’re lucky enough to come across beautifully fresh podded peas, snap them up – their flavour and sweetness are wonderful. The shelf life of fresh peas is short because the sugars quickly turn to starch after picking. This means frozen peas are an excellent alternative, so long as they’ve been chilled and frozen immediately after harvest. Of course, the ultimate in fresh, sweet flavour comes from growing your own.
400 gm prodded peas
1 1/2 cups mixed herbs and delicate leaves, such as broad bean leaves, nasturtiums, mint, tarragon (any soft herb or leaf will work)
DRESSING
Juice of 1 lemon
1 tsp Dijon mustard
1/2 cup extra-virgin olive oil
1. Bring a saucepan of salted water to the boil, then blanch peas until bright green (4 minutes if using fresh, and 1 minute if using frozen. Drain well and set aside.
2. Meanwhile, for dressing, whisk ingredients in a bowl until smooth. Add peas, season to taste and toss to combine.
3. Just before serving, spoon most of the peas into a plate or platter, then toss herbs and leaves through remaining peas and spoon on top to serve.
INGREDIENTS
METHOD
Recipe and image by Eatable.
