Middle Eastern Yellow Split Pea Salad | With Feta and Walnuts
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40 min
Quick
Kifli Kukták
Laktató és gazdag közel-keleti főételsaláta al dente főtt sárgaborsóval, krémes fetával, pirított dióval, friss mentával és rubinvörös gránátalmamagokkal, meleg pitával tálalva.
Preparation method
Cooking the split peas and toasting the walnuts
Rinse the yellow split peas thoroughly in cold water, then place them in a pot with plenty of lightly salted water. Bring to a boil, then simmer over low heat for 20-25 minutes until tender, but the peas still hold their shape and have a slight bite (al dente). Make sure not to overcook them! Drain, rinse with cold water, and drain well.
Toast the walnut kernels in a dry pan over medium heat, tossing frequently, for 3-4 minutes until fragrant and golden brown. Let them cool slightly, then coarsely chop.
Preparing the vegetables and the dressing
Quarter the cucumber lengthwise, then dice it finely. Finely chop the red onion. Wash, dry, and finely chop the fresh mint and parsley. Cut the pomegranate in half and remove the juicy seeds.
Chef's tip
When cooking yellow split peas, timing is key: taste them frequently after 20 minutes to ensure the peas retain a pleasant bite and do not turn mushy.
If you want to give the salad an even more authentic Persian or Levantine character, sprinkle a teaspoon of sumac or a pinch of za'atar spice blend over it before serving.
Ingredients
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