Mavromatakia - Black Eye Pea Salad

Ingredients:

Salad

250g dried black-eye peas

8 cherry tomatoes, halved

1 large carrot, coarsely grated

½ red capsicum, thinly sliced

5 spring onions, thinly sliced

Handful of mint leaves, finely chopped

Handful of dill fronds, finely chopped

Handful of flat-leaf parsley, finely chopped

Honey Mustard Dressing

100ml extra virgin olive oil

3 tbsp red wine vinegar

1 tsp Dijon mustard

1 tsp honey

1 small garlic clove, grated

Pinch of sea salt flakes and freshly ground black pepper

Method:

Place the peas in a saucepan and cover with plenty of cold water. Place over medium heat and bring to the boil. Reduce the heat to low and simmer for 25 minutes until the peas are al dente. (Be careful not to overcook them or they will quickly turn mushy.) Drain and rinse under cold water. Set aside to allow the peas to cool completely.

Whisk together the dressing ingredients in a large bowl. Add the salad ingredients and peas and gently toss to combine. Transfer the salad to a platter and serve.