9 November 2010

SPANISH SNOW PEA SALAD

A lovely Spanish inspired salad that use guindillas, small green pickled peppers from Spain and available at Sabato. Serves 6 as a salad.

• 500g snow peas
• 3 tablespoons finely chopped white onion
• 2 cups diced tomato
• 4 tablespoons roughly chopped fresh coriander
• 1 teaspoon finely chopped fresh oregano
• 6 tablespoons lime juice
• 4 tablespoons Spanish olive oil
• 1-2 fresh red chillies, deseeded and finely sliced

For the topping:

• 3 tablespoons chopped fresh coriander
• ½ cup freshly sliced shallots
• Guindillas in brine, left whole,

To prepare the snow peas, snap off the stem and remove the string from each side of the pods. Blanch quickly in rapidly boiling salted water for about 90 seconds (until they turn bright green), then drain and refresh under cold water. Place on kitchen paper and pat dry. Toss together the snow peas, onion, tomato, coriander, oregano, lime juice, oil and chilli. Set aside to marinate (out of the refrigerator) for an hour before serving. To serve, sprinkle over coriander, shallots and guindillas on top and serve cold.

Recipe from The New Zealand Vegetable Cookbook, as cooked at Nosh Cooking Class 9 Nov 2010