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LENTIL AND PEA SALAD WITH MISO-HONEY DRESSING


SALAD IN BAMBOU BOWL, WHITE BACKGROUND WITH CERAMIC OLIVE OIL BOTTLE


Feels like spring has never arrived for real yet... however it's about to come to an end very soon, and with it the short season of a few veggies like fresh green peas will be over. Luckily for us, this is one of the most interesting periods in respect of fruit and vegetable diversity. Walking around markets feels like a colourful festival, there is so much variety...

As I've been speaking around social media, peas are in fact legumes same as chickpeas, lentils or soy beans. It is one of the best vegetable protein that exist and has a high amount of fiber as well as B vitamins such as folic acid.
Since they are legumes, even if they are fresh it is recommended to cook them to avoid flatulence and hard digestion. You can cook them in many ways, I cooked them for 20 min in a pot with some water and a pinch of salt, but you can also steam them or use the microwave...


AERIAN VIEW WITH SALAD IN BAMBOU BOWL, OVER WOOD BOARD, GREEN PEAS AND INGREDIENTS, WHITE ERODED WOOD TABLE


This salad is perfect as a to-go meal whether it is to bring to work, a picnic or anywhere you like. You can pour the dressing in advance, carry in a jar and just add the pistachios and the sprouts right before you eat it so they don't get soggy.
I love using goji berries or raisins in some salads, either of them combine great with this one as they give that sweet touch that makes a good contrast with the salty miso.



As you probably already know, miso is a fermented paste made out of soy beans and sea salt. Thanks to that fermentation process it is an excellent probiotic that stimulate the intestinal flora. If you use one that hasn't been pasteurized even better as you will benefit more from its properties.
Miso means something like "flavour source" in Japanese and has an intense and salty flavour, therefore you won't need to add any salt.

GREAN PEA PODS IN A WHITE WOOD BOARD

WATERCRESS SPROUTS

LENTIL PEA SALAD WITH MISO-HONEY DRESSING

INGREDIENTS (Makes 2 large bowls)

  • 1 jar organic cooked lentils, drained 
  • 1 good handful of fresh green peas 
  • Goji berries
  • 1 handful pistachios, chopped
  • 1/2 spring onion
  • 1/2 yellow pepper 
  • Optional:  watercress sprouts

For the dressing:

  • 2 Tbsp. organic miso paste (I use non-pasteurized hatcho miso)
  • 4 Tbsp. sesame oil 
  • 1/2 lime, squeezed 
  • 1 or 2 Tbsp. honey 
  • 1 Tbsp. water 
  • Ground green pepper
AERIAN VIEW WITH SALAD IN BAMBOU BOWL, OVER WOOD BOARD, GREEN PEAS AND INGREDIENTS, WHITE ERODED WOOD TABLE

ELABORATION

  1. First we cook the peas so they have time enough to cool after.
  2. Fill a small sauce pan with water, add a pinch of salt and bring to a boil. Cook for about 20 minutes. Depending on their size they'll need more or less time. Remove when they are tender, you can rinse them with cold water as well.
  3. Now we make the dressing. In a bowl put the miso paste and the water and stir until dissolved, add the lime juice, pepper, sesame oil, honey and mix it all well until combined.
  4. Finely slice the onion, chop the pepper into small cubes. If your onion taste too strong you can leave them for a few minutes in a small bowl with water and some salt and coconut sugar.
  5. Mix all ingredients: lentils, cooked peas, sliced onion, pistachios, pepper, some goji berries, the dressing and give it a good toss. 
  6. It's now ready to eat or keep in a jar. A day after it will be even more tasty.
SALAD IN BAMBOU BOWL, WHITE BACKGROUND WITH CERAMIC OLIVE OIL BOTTLE

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