A recipe by Alan Geaam, full of freshness. (Credit: Aly Baalbaky)
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Preparation 30 min
Cooking time 5 min
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Portions
4 people
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Difficulty
Easy
Ingredients All ingredients
- 1 kilogram shelled peas
- Savory (fresh or dried) or Lebanese wild thyme
- Fresh mint
- Fresh goat cheese (or goat labneh)
- Olive oil
- Lemon juice
- Salt
- Pepper
Preparation sweet pea salad with savory (or wild thyme)
- Cook the peas in a large pot of boiling salted water for about 2 minutes.
- After 2 minutes, remove half the peas and immediately plunge them into a bowl of ice water (to stop the cooking).
- Set aside a few peas for the final garnish.
- Let the other half cook for 1 more minute, until the peas are al dente.
- Finely chop a few leaves of savory (or wild thyme) and mint (if desired).
- In a large bowl, mix olive oil, lemon juice, salt and pepper well.
- Incorporate the first half of the peas into the oil-lemon mixture.
- For the second half, drain and blend them (in a blender) with a few ice cubes to obtain a creamy purée.
- On a plate, arrange the pea salad, then pour the purée over it.
- Finish by crumbling the fresh goat cheese all over and garnishing with the reserved peas. You can also add a few edible flower petals.
sweet pea salad with savory (or wild thyme)
-
Preparation 30 min
Cooking time 5 min
-
Portions
4 people
-
Difficulty
Easy
Ingredients All ingredients
- 1 kilogram shelled peas
- Savory (fresh or dried) or Lebanese wild thyme
- Fresh mint
- Fresh goat cheese (or goat labneh)
- Olive oil
- Lemon juice
- Salt
- Pepper
