Minted Peas

minted pea salad

Minted Peas


It’s hard to beat frozen peas as a convenient, delicious and not to mention, inexpensive vegetable. I just love how they sit waiting patiently in the freezer until there’s a need for some greens in a hurry.

enough for: 2
takes: 10 minutes
250g (1/2 lb) frozen peas
1 tablespoon lemon juice
1 small bunch mint, leaves picked
large handful grated parmesan cheese
large handful roasted almonds, chopped (optional)

1. Place peas in a strainer and run hot water from the tap over them for a minute or so, to just defrost them.

2. Pat peas dry with paper towel.

3. Combine lemon juice and 2 tablespoons extra virgin olive oil in a large bowl. Season.

4. Toss in peas, mint, almonds (if using) and parmesan, mix and serve.

Prepare Ahead?

The peas will sit happily in the dressing for a few hours. But best to add the mint at the last minute so it doesn’t wilt. If you’re making it for a lunch box just pack the salad and sprinkle the mint leaves on top and they’ll be fine.

Leftover Potential

Will keep for a week or so in the fridge.

Variations

carnivore – replace the almonds with finely sliced salami.

dairy-free / vegan – replace the parmesan with a tablespoon of mustard in the dressing and double the mint.

more substantial – toss in a drained can of lentils and increase the salad dressing.

parsley – replace the mint with 1/2 bunch chopped flat leaf parsley or add it in along with the mint.

warm salad
– heat the peas up in a small saucepan on a high heat for a few minutes then proceed as per the recipe.

paleo (grain, legume & dairy-free) – replace parmesan on peas with extra oil.

Problem Solving Guide

watery – it’s important to dry the peas after rinsing them.

peas crunchy
– sounds like they’re still a little frozen. Let them sit for a few minutes to warm up.

Waste Avoidance Guide

frozen peas – keep them in the freezer.

lemon – whole lemon will keep wrapped in a plastic bag in the fridge for months.

mint – best to use for another meal. leaves can be frozen but will wilt when defrosted so not ideal. Alternatively make a mint oil by packing washed and dried leaves in a clean dry glass jar and covering with extra virgin olive oil use mint oil to serve with lamb, chicken or fish.

parmesan – will keep in a plastic bag or airtight container in the fridge for months. Can be frozen.

almonds
– keep them in the pantry.

Serving Suggestions

Great as a packed lunch. Or skip the almonds and serve as a classic side salad to a roast chicken or bangers and mash.

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{ 2 comments… read them below or add one }

Gaelle Linard February 12, 2015

I love love love green peas… and my husband hates them :/ Do you have a favorite recipe with them that would convert the most reluctant people, so I can slowly introduce them to his (our…) diet? 🙂

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jules February 18, 2015

You know Gaelle, I’m with your husband on the pea thing but I’m on a mission to use them more because they’re such a handy veg to have in the freezer and my 20month old loves them!
I’d recommend trying the mashy peas with these burgers because many people struggle with the texture of whole peas. And the butter here makes them super tasty!
http://stonesoupvirtualcookeryschool.com/burgers-with-mashy-peas/

Let me know how you get on!
Jx

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