Crunchy Pea & Mint Salad
Pea and mint are one of those iconic flavour pairings that never fail to disappoint. This pea and mint salad is no exception. It's a perfect salad to enjoy on those long summer afternoons spent idling away the hours with a book and a beverage.
Ingredients
- 200 g Mangetout peas
- 30 g Mint destemmed and roughly chopped
- 200 g Frozen peas cooked until just dethawed
- 50 g Rocket
- 250 g Pearl barley
- 1 Tablespoon Sesame seeds
Dressing
- 1 Tablespoon Miso paste
- 1 Teaspoon Toasted sesame oil
- 1 Lemon juiced
- 4 Tablespoons Olive Oil
- 1 Teaspoon Sea salt
Instructions
- Rinse the 250g of pearl barley in water until the water runs clear. Then place into a deep saucepan and cover with water. Salt the water with 2 teaspoons of sea salt. Place the pan on the stovetop and bring to boil, then cover and simmer for 30 minutes until the barley is chewy with a little bite. Drain and leave to cool.
- Whisk together all the dressing ingredients (a teaspoon of miso paste, a teaspoon of toasted sesame oil, juice of a lemon, 4 tablespoons of olive oil and a teaspoon of sea salt) in a small mixing bowl.
- Combine the 200g of mangetout peas, 200g of dethawed frozen peas, 30g of chopped mint, 50g of rocket and 250g of cooked pearl barley in a large mixing bowl. Toss well to combine.
- Serve the salad on individual plates with a little dressing poured over each serving. Finish with a sprinkle of sesame seeds.
Nutrition
Calories: 448kcal | Carbohydrates: 65g | Protein: 12g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 756mg | Potassium: 527mg | Fiber: 16g | Sugar: 7g | Vitamin A: 1459IU | Vitamin C: 68mg | Calcium: 114mg | Iron: 4mg