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.
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.
Will keep for a week or so in the fridge.
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.
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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