30 Nov 2020
Lemony Pea and Radish Salad with Mint
- ~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
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.
loosely adapted from Plenty by Yotam Ottolenghi