30 Nov 2020
Lemony Pea and Radish Salad with Mint
Ingredients
- ~12 thinly sliced radishes (the pink-skinned, round-ish ones) (1 bunch, hereabouts)
- 1 1/2 C snow peas, trimmed (snap off and discard the hard ends)
- 1 lb fresh or frozen green peas (honestly, I use one bag of the frozen ones)
- 2 tsp coriander seeds, roughly crushed
- 1 tsp mustard seeds
- 3 tbsp olive oil
- 1 tsp nigella seeds
- 1/2 small red onion, finely chopped
- 1 garlic clove, crushed
- zest from 1 lemon
- 1 tbsp chopped fresh mint leaves (not quite finely, but not quite coarsely either)
- coarse sea salt to taste
- lemon juice to taste
Directions
-
Fill a medium-large pot with water and bring to a boil. Salt it as if you were making pasta.
-
Set up a large bowl with ice-cold water.
-
Once the water comes to a boil, blanch the snow peas for 1 minute, then remove and shock in the cold water to stop the cooking.
-
Refresh the cold water and water for the pot to return to a boil.
-
Blanch the peas for 20 seconds then again remove and shock in the cold water to stop the cooking.
-
Combine the peas and snow peas in a large bowl.
-
Sizzle the mustard and coriander seeds in the olive oil in a pan just until the seeds start to pop, then pour the oil and seeds over the beans. Stir.
-
Stir in all other ingredients EXCEPT the salt and lemon juice.
-
Season with salt and lemon juice to taste when serving. If you want to save the leftovers, do not season them – only season each serving as you eat it.
Notes
loosely adapted from Plenty by Yotam Ottolenghi