I met my friends Seniz and Lihong when taking Italian classes. We spent more time discussing food than we did honing our language skills, so it’s no surprise I never became fluent. Seniz is Turkish and a particularly gifted cook. She treated us to a triumphant meze lunch that included this salad and I was fortunate that she shared her recipe with me. Black-eyed peas aren’t something I wax lyrical about, but the pomegranate dressing, fresh dill and crisp pickled vegetables will make you rethink this lonely legume.
Drain the black-eyed peas and put them in a saucepan with enough cold water to cover well. Bring to the boil over medium heat, then simmer for 30 minutes or until tender but not mushy. If you don’t have time to soak them overnight, you can bring the unsoaked peas to the boil, then turn off the heat and leave them for 1 hour in the warm water. Drain, then cover with fresh water and cook as for the soaked peas.
Drain the cooked peas and put them in a bowl with half the pomegranate molasses and a little salt. Stand for 10 minutes to allow the pomegranate molasses to soak in, then add all of the remaining ingredients, season with salt and pepper and toss to combine well. Drizzle with the remaining pomegranate molasses and serve. This salad will keep for 3-4 days in the refrigerator.
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