Pea Spring Salad

Name: Pea Spring Salad
Yield: 0
Ingredients: 200 g Garden Peas 375g Birds Eye frozen peas; 200 g kidney beans, drained; 100 g lentils, cooked; 20 g flaked almonds; 40 g dried cranberries; 6 medium-sized radishes, washed and thinly sliced Alfalfa sprouts, beetroot or onion sprouts for decoration; 90 ml hazelnut oil; 30 ml Xérès vinegar; pepper or ground coriander seeds; salt

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Nr of servings

Difficulty Level

Perfect for Spring, this delicious Pea Spring Salad is bursting with flavour. We combine our Birds Eye Frozen garden peas with fresh Spring ingredients to create this tasty dish.

Nr of servings

Difficulty Level

Ingredients

200

Birds Eye frozen peas

200

kidney beans, drained

100

lentils, cooked

flaked almonds

dried cranberries

medium-sized radishes, washed and thinly sliced Alfalfa sprouts, beetroot or onion sprouts for decoration

hazelnut oil

Xérès vinegar

pepper or ground coriander seeds

salt

Perfect for Spring, this delicious Pea Spring Salad is bursting with flavour. We combine our Birds Eye Frozen garden peas with fresh Spring ingredients to create this tasty dish.

Preparation

Simmer the peas in ½ cup of water, cover and cook for only 3–4 minutes, so they retain a little crunch.
To make vinaigrette, mix the vinegar with a pinch of salt, then slowly add the hazelnut oil while whisking rapidly. Season with either pepper or coriander to taste.
Mix the pulses, drained peas and radishes in a bowl.
Pour in the vinaigrette and add the cranberries and almonds.
Serve in cups or glasses, topped with a decoration of mixed sprouts.