VeganMoFo Day 24
Some of you may remember that I have posted something quite similar to this before. It’s because my husband is not quite keen on broad beans, this time I decided to make it with peas instead. This style of salads are quite popular in Turkey and if you use those rings, like I did, they look quite good too!
Here’s the recipe…
2 large potatoes
1 cup frozen baby peas
1 tbsp spring onions (shallots or scallions), chopped diagonally
2 tbsp fresh dill, chopped
2 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1 tbsp pine nuts, lightly dry-roasted
7 peppercorns (whole)
1 clove garlic, peeled
½ tsp Himalayan salt
• Boil potatoes in their skin. Drain and peel the skin. Mash them with a potato masher in a bowl. Set aside.
• Choose another small pot for boiling peas but this will be used for the pine nuts first. Put the pot on a medium heat and add the nuts. You will need to keep an eye on them as they burn very easily. So, toss frequently and remove from the heat when they turn golden and start smelling nutty. Remove from the heat and set aside.
• Wipe the same pot with kitchen towel and add the peas with enough water. Cook until they are soft. Drain and rinse with cold water. Add the peas to potatoes and mash them with the same potato masher. It doesn’t have to be perfectly smooth.
• To make the dressing: Pound the garlic with salt and the peppercorns in a pestle and mortar. Add the toasted pine nuts to the mixture and pound again. Stir gently and add extra virgin olive oil and the vinegar. It may seem like you are adding too much olive oil but the whole mixture will be absorbed in no time; you’ll see.
• Add the dill and spring onions (shallots or scallions) to the potato-pea mixture as well as the dressing. Stir well.
• If you use kitchen rings, wipe the inner surface with oil and place it on a serving plate. Fill it with salad mixture and press down with a spoon. Remove the ring and carry on in the exact manner until all the mixture is used. Garnish with dill and serve.