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Pea, Salted Yoghurt and Mint Salad
- Serves
2-3
- Difficulty
Easy
Published 2009
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 1 1
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
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