Middle Eastern Minted Green Pea Salad | With Toasted Almonds
(0)
20 min
Quick
Kifli Kukták
Könnyed, mégis laktató közel-keleti ihletésű főételsaláta zsenge zöldborsóval, frissítő mentával és petrezselyemmel, krémes sós fetával és aranybarnára pirított ropogós mandulaszeletekkel, illatos citromos-római köményes öntettel és meleg pitával tálalva.
Ingredients
Preparation method
Preparing the almonds and green peas
Toast the sliced almonds in a dry pan over medium heat for 2-3 minutes until fragrant and pale golden brown, then pour them into a small bowl to cool.
Bring lightly salted water to a boil in a saucepan. Add the frozen green peas and blanch for exactly 2 minutes so they stay vibrant green and pleasantly crisp. Drain and immediately rinse with ice-cold water to preserve their bright color and freshness, then drain well.
Fresh vegetables and dressing
Quarter the English cucumber lengthwise, then dice it. Finely dice or thinly slice the red onion into half-moons. Wash, dry, and roughly chop the fresh mint leaves and parsley.
Chef's tip
When blanching the green peas, an ice bath is crucial: it keeps them beautifully emerald green and sweet and crisp.
If you want to make it even heartier, you can bake the pita triangles in the oven with a little olive oil until golden brown and serve them alongside the salad as pita chips.
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