COOKBOOK: Women’s Weekly - Toss (salads + stir fries)
RATE: ❤️❤️❤️👌🏻💲
This salad wasn’t a favourite of mine. I think there was way too many split peas of each colour and not enough tomatoes. I thought the mustard dressing would bring it to life but it didnt.
I can’t say there was anything that stood out for me. We had it as a side dish with our meal. I wouldn’t have liked this salad on its own!
RECIPE: Introducing more tomatoes perhaps may have changed this salad a little. For those who are not vegetarians, a little fried bacon might have given it a kick start! SPLIT PEAS: The longer you leave them soaking, the less time it takes to cook in boiling water. Overnight is a good safe bet. The recipe says to boil for 10mins. I suggest you boil for 15mins. Softer is better than under-cooked peas.
Women’s Weekly, you let me down with this one! It was missing something special :(
RECIPE
SERVES 6
1/2 cup (100g) yellow split peas (make it 50g only)
1/2 cup (100g) green split peas (make it 50g only)
4 green onions, thinly sliced
250g cherry tomatoes, halved (add more)
1/2 cup chopped (coarsely) parsley
WHOLEGRAIN MUSTARD DRESSING
1/4 cup (60ml) lemon juice
1/4 cup (60ml) olive oil
1 tablespoon wholegrain mustard
2 cloves garlic, crushed
Place peas in medium bowl, cover with cold water, stand overnight, drain. Rinse under cold water, drain.Place peas in medium saucepan, cover with boiling water. Simmer, covered, about 10mins or until peas are tender; rinse under cold water, drain.Make wholegrain mustard dressing.Place peas in large bowl with remaining salad ingredients and dressing; toss gently to combine.
WHOLEGRAIN MUSTARD DRESSING
Whisk ingredients in small bowl.