• Asher Cusack

Baby Peas & Rainbow Chard with Lemon, Curry Leaf & Hazelnut Oil

A fresh and bright side, light lunch, or part of a mezze / tapas spread.

THE STORY

This is a quick recipe I whipped up as part of a mezze-style meal. We ate it with homemade flatbreads and a variety of other small plates and dips/sauces. This is the first time I've made a savoury dish where all the veggies and herbs were grown by us and it was incredibly flavourful for such simple ingredients. Hopefully this will be the first of many!

THE RECIPE

Baby Pea & Rainbow Chard Salad vegan. gluten free.

prep time 10 minutes

cook time 2 minutes

total time 12 minutes plus cooling time

servings 1-2

INGREDIENTS

  • 1 cup small tender pea pods such as sugar magnolia peas or mangetout

  • 2 to 3 cups rainbow card leaves, chopped roughly at the leaf end and finely on the stems

  • 1 teaspoon fresh chopped curry leaf

  • 2 teaspoons hazelnut oil

  • Juice of half a lemon

  • A small handful of roasted and chopped mixed nuts or seeds (mine were hazelnuts, cashews, cumin seeds and chilli flakes toasted in the oven with a little oil and salt, but a shop bought roasted seed or nut mix will work great too)

  • Salt


INSTRUCTIONS

  1. Bring a large pot of salted water to the boil. The water should taste salty.

  2. Boil the peas and chard for 1-2 minutes, until the colours are vibrant and the leaves are wilted.

  3. Drain in a colander or remove with a spider, spreading out on a tray to cool rapidly.

  4. Allow to cool.

  5. Toss the vegetables with the curry leaf, oil, and lemon.

  6. Serve topped with the nuts/seeds.




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