Black-Eyed Pea Salad

It’s our aim this month to introduce a sense of lightness, so we’re starting 2020 on a light note!

After the heavy indulgences of the festive season, we think this light, gorgeous salad is just right. Light on the palate, light on your pocket, light on your digestive system and yet bursting with nourishing flavour.

Welcome to 2020 and wishing you all a light-filled beautiful year ahead!

Here’s Chef Peter Ayub, who runs the fabulous Sense of Taste Chef School: 

“I learned to make this delightful salad at a tiny restaurant right on the beachfront in Goa, India. It’s perfect on its own or accompanied by a nice baked sweet potato served with lashings of full-cream Greek yoghurt seasoned with Smoked Oryx Salt, Oryx Black Pepper and a good glug of lemon-infused Extra Virgin Olive Oil. We love Morgenster – an excellent locally made Olive Oil.”

Lobia Salad (black-eyed pea salad)

This serves 2 as a main meal or 4 as a side dish.

Ingredients

Salad:

  • 2 medium-sized peeled potatoes cut into small cubes
  • 100g green beans cut into 2.5cm pieces
  • 1 400g tin of black-eyed peas rinsed and drained
  • 4 spring onions thinly sliced
  • 1 green chilli finely chopped
  • 2 ripe beef tomatoes roughly chopped
  • 2 Tbsp of finely chopped fresh mint
  • 1 free-range egg per person (to be poached and served on top of the salad)

 

Dressing:

  • 2 Tbsp Extra Virgin Olive Oil (we like locally produced Morgenster)
  • 1 Tbsp lemon juice
  • ½ teaspoon dried red chilli flakes
  • 1 tablespoon teaspoon raw honey
  • Oryx Salt and Pepper to season

Method:

  • Blanch the green beans – in boiling Oryx salted water – and refresh in ice-cold water
  • Cook the potato in cold water, bring to boil and cook for 8 to 10 min until tender but not mushy
  • Drain and rinse the tin of black-eyed peas
  • Drain and cool potatoes – and put in a large salad bowl
  • Add the black-eyed peas, spring onions, chilli, tomato and mint
  • Season generously with Oryx Salt and Pepper
  • Combine all dressing ingredients in a small bowl and mix well
  • Pour over salad, toss and mix well
  • Poach your egg – remember don’t overcook it you want a running yolk as that adds to the dressing of the salad

PS: Chefs Tip; you can use dried black-eyed peas – but you would need to soak them overnight and then cook until tender. Allow to cool and then use for the salad.

And there you have it – a scrumptiously light and delicious salad!