Minted Pea Salad Recipes

MINTED PEA SALAD

Steps:

• In a bowl, combine the first six ingredients. Add peas and onion; toss to coat. Cover and refrigerate for 1 hour.

MINTED SUGAR SNAP PEA SALAD

Steps:

• In a large saucepan, bring 2 quarts water to a boil. Add peas; cook, uncovered, 2-3 minutes or just until crisp-tender. Drain and immediately place in ice water. Drain and pat dry. Cut in half crosswise; place in a large bowl. Sprinkle with goat cheese., In a small bowl, whisk dressing ingredients. Pour over pea mixture; toss to coat.

MINTED PEA SALAD

Steps:

• Boil or microwave green peas until just tender, drain & cool.
• Steam or microwave sugar snap peas & snow peas until bright green, drain & place into cold water to stop cooking, drain.
• Combine mint jelly, oil, vinegar & pepper in a jar, shake well to combine.
• Combine peas onion & dressing to serve.

PEA, FETA AND MINT SALAD

Steps:

• In a medium saucepan, bring salted water to a boil. Blanch the peas in the boiling water until they are just tender and bright green, about 2 minutes. Refresh immediately by plunging them into a bowl of cold water. Drain and reserve the peas.
• In a small pan, heat 1 tablespoon of the oil over medium heat. Add the onion, and cook until soft, stirring occasionally, about 5 minutes.
• Meanwhile, in a small bowl, whisk together the mustard, the remaining 2 tablespoons olive oil, vinegar and honey, and season with salt and black pepper, to taste.
• In a large salad bowl, mix the peas, onions, pistachios, and pour over the dressing. Add the mint and snow pea leaves, and gently toss to coat with dressing. Top the salad with the feta cheese just before serving.

MINT PEA SALAD

Steps:

• Bring a saucepan of salted water to a boil. Blanch peas and snow peas, about 1 minute each, rinsing in ice water so that they remain bright green and crisp. Drain and set aside to dry.
• In a medium bowl, mix yogurt with mayonnaise, lemon juice, salt and pepper, and fold into peas along with mint. Refrigerate covered. To serve, spoon onto individual plates or a serving platter, sprinkle bacon over the top and garnish with mint leaves.

EASY PEA SALAD

Steps:

• In a medium serving bowl, mix together the peas, Cheddar cheese and onion. Stir in the sugar and creamy salad dressing. Chill for at least 1 hour before serving.

PEA FALAFELS WITH MINTY COUSCOUS SALAD

Steps:

• Put the peas in a colander and run under the hot tap to defrost. Drain well, then put half into a food processor. Add the chickpeas, flour, garlic, cumin seeds, peanut butter or tahini, parsley, lemon zest and plenty of seasoning. Whizz the ingredients to a paste, adding a splash of water if it looks too crumbly. Using wet hands, shape the mixture into 8 patties, dust with flour, then place on a plate and chill for 10 mins, or longer if you have time. Boil the kettle.
• Place the couscous in a large bowl, season, then pour over enough boiling water to just cover. Set aside for 5 mins.
• Heat 2 tbsp oil in a large pan. Cook the falafels for 2-3 mins on each side, until crisp and golden - you may have to do this in batches, so keep them warm in a low oven while you do. Add the remaining oil, lemon juice, mint, tomatoes and peas to the couscous. Serve the salad and falafels with a dollop of yogurt.

SALAD WITH MINT AND PEAS

Steps:

• In a large bowl, whisk together lemon juice and mustard. Whisk in oil; season with salt and pepper. Add lettuce, peas, and mint; toss to coat.

NIGELLA LAWSON PEA, MINT AND AVOCADO SALAD

Steps:

• First make the dressing: put the oil and vinegar and a pinch of sugar into a large bowl and then put in a decent handful of chopped mint.
• Stir well so all is amalgamated.
• Cook the podded peas for a short time in salted boiling water, just so they are ready, but not soft.
• Taste after 2 minutes and then keep tasting.
• Pour peas in colander and then straight away into the bowl of dressing and let steep for an hour or up to a day.
• Just before serving, stir in about a packetful of mixed salad, the chicory which has been separated into it leaves and the avocado, which should be cut into bite size chunky slices.
• You may need to drizzle a bit more oil after tossing.
• serve this on a big plate.
• Sprinkle with more mint.