Sweet and Salty Snap Pea Salad
Ingredients
- 1 small onion
- 2 tbsp cornflour
- olive oil
- 500g snap peas
- handful toasted pecans
- handful mint, leaves only
- 100g sharp salty cheese
- salt & freshly ground black pepper
Dressing
- 2 tsp dijon mustard
- 3 tbsp white wine vinegar
- 3 tbsp extra virgin olive oil
- 3 dates
- 2 tsp black sesame seeds
Preparation
Start by making the dressing. Combine the dijon mustard, white wine vinegar, extra virgin olive oil, dates, black sesame seeds and a good pinch of salt and black pepper in a jug. Give it a good stir to combine, then taste and adjust the seasoning, if needed. Let it sit and macerate whilst continuing with the recipe.
Combine the sliced onion, cornflour and a pinch of salt in a bowl and stir well to coat. Heat roughly a centimetre of olive oil in a small pan set over a medium heat. Once hot, fry the onion for 2–3 minutes, until golden and crispy. Use a slotted spoon to remove them from the oil and onto a few sheets of kitchen towel to soak up any excess grease.
Combine the sliced snap peas, pecans, mint leaves and the dressing in a large mixing bowl. Spoon onto a serving dish, crumble over the cheese and finish with crispy shallots.
Tips
This salad remains crunchy and does not go soggy in the fridge.
