Pea, Salted Yoghurt and Mint Salad

Name: Pea, Salted Yoghurt and Mint Salad
Yield: Serves 2-3
Ingredients: 100 g firm home-made salted strained yoghurt or fresh soft goat’s cheese; flaked sea salt and ground black pepper; ½ tablespoon extra virgin olive oil; 1 garlic clove; 1 long red chile; juice of ½ lemon; 200 g freshly podded peas; a small handful of fresh mint leaves

Preparation info

Serves
2-3

Difficulty
Easy

Appears in

What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

About

This delightfully easy, quick and fresh lunch can be thrown together with peckish impatience in minutes. Having said that, it does require some strained salted yoghurt to be on standby.

Ingredients

200 g freshly podded peas
1 long red chile
1 garlic clove

Lunch
Vegetarian
Gluten-free

Method

Bring a small saucepan of water to the boil. Add the peas and return to the boil. Cook for 2 minutes. Drain, then plunge the peas into a large bowl of iced water and leave until cold.

Deseed the chile and chop into tiny pieces. Rubber gloves here would be a wise protection from wandering chile fingers. Peel the garlic and cut into tiny pieces.

Drain the peas and put in a serving