Ingredients
Salad Base:
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1 tin (400g) black-eyed peas, drained and rinsed
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230g cherry tomatoes, whole
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1 red onion, diced
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1 red pepper, diced
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1 yellow pepper, diced
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4 celery sticks, diced
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1/2 bulb of fennel, diced
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250g chestnut mushrooms, cut into sixths
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150g spinach
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5 spring onions, chopped
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30g fresh parsley, finely chopped
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4 tablespoons extra virgin olive oil, for sautéing
For the Dressing:
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4 garlic cloves, crushed
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5 tablespoons extra virgin olive oil
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1 lemon, freshly squeezed
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1 tablespoon sherry vinegar
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1 heaped teaspoon Dijon mustard
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1 heaped teaspoon honey
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sea salt and freshly cracked black-pepper, to taste
Instructions
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Prepare your veggies:
Wash and prepare all your vegetables as listed.
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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.
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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.
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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.
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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.
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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.
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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.
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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
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Don't have sherry vinegar? Apple cider vinegar also works great.
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This keeps beautifully for 2-3 days in the fridge.
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This salad makes a wholesome alternative to rice - perfect served alongside grilled chicken or fish for a nourishing, feel-good meal.