Lenten Recipe Series: Black-Eyed Pea Salad

Ingredients

Salad Base:

• 1 tin (400g) black-eyed peas, drained and rinsed

• 230g cherry tomatoes, whole

• 1 red onion, diced

• 1 red pepper, diced

• 1 yellow pepper, diced 

• 4 celery sticks, diced

• 1/2 bulb of fennel, diced

• 250g chestnut mushrooms, cut into sixths

• 150g spinach

• 5 spring onions, chopped

• 30g fresh parsley, finely chopped

• 4 tablespoons extra virgin olive oil, for sautéing

For the Dressing:

• 4 garlic cloves, crushed

• 5 tablespoons extra virgin olive oil 

• 1 lemon, freshly squeezed

• 1 tablespoon sherry vinegar

• 1 heaped teaspoon Dijon mustard

• 1 heaped teaspoon honey

• sea salt and freshly cracked black-pepper, to taste

Instructions

1. Prepare your veggies:

   Wash and prepare all your vegetables as listed. 
   

2. Sauté you base:

   Heat 2 tablespoons of extra virgin olive oil in a large pan over medium heat. Add the red onion, celery, both peppers and fennel. Sauté for 7-8 minutes until softened and fragrant.
   

3. Add the spring onions & parsley:

   Stir in the spring onions and cook for 1 more minute. Then add the chopped parsley and sauté for another minute. Remove from heat and set aside.
   

4. Sauté mushrooms:

   In a separate pan, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Sauté the mushrooms for around 6 minutes, until golden and tender. Add to the main veggie mix.
   

5. Blister the tomatoes:

   In the same pan (no need to clean!), lower to medium heat and add the cherry tomatoes. Cook for 4-5 minutes until blistered and slightly softened. Add them to the veggie mix.
   

6. Cook the spinach:

   In the same pan, add a splash (about 1 tablespoon) of water and toss in the spinach. Let it wilt over medium heat for about 4 minutes. Once soft and vibrant, transfer to the veggie mixture - just be sure to leave behind any excess water.
   

7. Combine:

   Add the drained black-eyed peas, crushed garlic, extra virgin olive oil, lemon juice, sherry vinegar, Dijon mustard, honey, sea salt and pepper. Gently toss everything together until well combined. 
   

8. Serve & enjoy:

   Warm, room temp, or even chilled - this dish is versatile and packed with flavour. Perfect as a main or hearty side. 
   

Tips & Twists

• Don't have sherry vinegar? Apple cider vinegar also works great. 

• This keeps beautifully for 2-3 days in the fridge.

• This salad makes a wholesome alternative to rice - perfect served alongside grilled chicken or fish for a nourishing, feel-good meal. 

To watch the recipe reel click here.

Enjoy!