..a BBQ lunch today.
And my contribution is a few healthy salads.
First up is a black-eyed pea salad. It’s my first, so I’m browsing in the garden, fridge & pantry for inspiration. Here’s what I did- Although it is approximate because I basically winged it!!
Soak 2 cups of Blackeyed Peas, overnight. Drain & cover peas with cold water. Add a bayleaf, small piece of celery, carrot, onion (no salt) and simmer until cooked. Drain, pick out the veggie pieces & discard into the compost, allow the BEP”s to cool naturally while preparing the other ingredients.
In a bowl place 1/2 cup chopped parsley, finely sliced rind of 2 preserved lemons, 1 teaspoon of smoked paprika, generous sprinkle freshly ground black pepper, sea salt, 2 teaspoons Korean dried chilli, 2 spring onions finely sliced, loads of picked salad burnet and a good splash of extra virgin olive oil to lubricate plus marry the flavours together. Mix in the cooled BEP’s, serve and enjoy..I loved it!!