A celebration of summer peas with yogurt-lemon dressing and mint oil

July 11, 2019 Published by Dina 4 Comments

Hello everyone, it’s been a while. We returned from an epic four months stay in Australia and New Zealand earlier this spring and it’s been a whirl wind of activity ever since. I took a bit of a break from blogging but not from cooking and you can find all my new creations on Instagram on the links to the right (@oliveoilandlemons) and Facebook. I have been getting several request to post the recipes and will be catching up with the blog now posting the recipes for the images you see on my social media. I hope you enjoy and always love hearing from you.

I’ll start with this simple, seasonal, crisp and fresh salad of summer peas, mint and radishes with yogurt-lemon dressing and mint oil.

Happy cooking.


Serves 2-4

Ingredients

1/2 cup buttermilk
1/2 cup Icelandic Skyr yogurt or another yogurt
Juice of one small lemon or to taste
1 garlic clove, grated
Sea salt
Mint oil:
1 cup Olive oil
A handful fresh mint leaves
Grated zest of a small lemon
Freshly ground pepper
2 cups snap peas, cut into diagonal strips
1 cup of freshly shelled peas
1 cup of fava beans if available
2 radishes, thinly sliced
A handful of pea shoots and pea tendrils
Fresh mint leaves

Directions:

Combine buttermilk, yogurt, lemon juice to taste, garlic and salt in a bowl and set aside to let flavours combine.
Combine olive oil and mint oil in a blender or a food processor and blend. Strain through a cheesecloth and set aside. This will give you more mint oil than you need for the salad so keep the rest refrigerated for other uses.
Cut the snap peas on the diagonal in two pieces. If you prefer, you can drop them whole in boiling salted water for one minute to soften, or keep them raw as I did here. If you blanch them in boiling water make sure to have a bowl with slated ice water ready and drop them into the ice water bath to stop the cooking. You want them to retain the crispness.
Shell the fava beans, then cook in boiling water 3 minutes, drain, cool and remove outer shell to reveal the bright green beans inside.
To serve smear some of the yogurt dressing on the bottom of large salad bowls and drizzle with some of the oil.
Scatter the snow peas, shelled peas, radishes and mint leaves over.
Drizzle with additional mint oil or plain olive oil, salt and pepper and lemon zest.
Scatter pea shoots, pea tendrils and mint leaves over.
Give it a final drizzle of oil.
Garnish with herbs and flowers if you have them.




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