August 16, 2017

Pea Salad with Mint – South American Recipes

Pea Salad

Pea Salad

Peas are such an underrated vegetable, they are so versatile.  Best eaten from frozen because the nutrients are locked in as they are usually frozen within a few hours of picking which is great news for us.  No hassle, super fast, and healthy.  A great way to start this delicious pea salad.

When you are here why not check out my Greek Superfood Salad, so good for you and one of the tastiest salads I know of.



Pea Salad with Mint


1 cup (225g/7.9oz) bulgur wheat (or your favourite grain)

2 cups (500ml) vegetable or chicken stock

1 cup (110g/4oz) peas

Handful of mint leaves

Salt and pepper

70g (2.5oz) feta cheese


  • Place the grain and the stock in a pan on a low heat until the stock is soaked up.
  • Add peas to the grains (straight from frozen is fine as the heat will defrost them).
  • Cut the mint as finely as possible and combine with the salad along with a generous pinch of salt and pepper.
  • Place the salad in serving bowls and crumble over feta to serve.

If you love a good salad why not check out some of these books:

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Author:Nicola Turner

I Cook The World - I Feed The World. Doing what I love so I can help others.

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