This salad is a knock out entrée. It is absolutely ok to use frozen peas - just don't blanch them - simply defrost in a sieve to remove any water content. Fresh peas will obviously be a little more textural.
If you're not a fan of peas - try broad beans, finely chopped and deseeded cucumber or charred and chopped asparagus.
Serve as a shared plate or use mini burrata (burratina) for individual serves.
Ingredients
1 cup fresh shelled peas (you absolutely can substitute with frozen peas – just do not blanch)
1 cup of finely diced snow peas
½ bunch mint, finely chopped
A few sprigs of dill
2 tsn Drunken Sailor Jalapeno and Tequila relish
1 shallot, minced
2 tbsp olive oil
Salt and pepper to taste
To garnish use a few sliced of fresh green chilli – quickly pickled (recipe below)
Method
Make the pickled chilli by simply slicing the chilli as fine as you can and adding them to 2 tablespoons of your favourite vinegar, a teaspoon of sugar, and a teaspoon of kosher salt. Leave for 30 minutes—for this recipe—but the leftovers are sensational in salsas, toasted sandwiches, or anywhere you want a hint of heat.
If you are using fresh peas, blanch for a minute—you want these babies just cooked—and refresh in iced water. Once cool, drain.
Finely dice the snow peas—these add great crunch and freshness and enhance the dish's pea-y flavour.
Smudge the peas in a food processor or with a potato mash—you don’t want a puree, but you do want them to meld together.
Add all the other ingredients and mix well. The relish should have enough acidity to balance the peas' natural sweetness.
Place a couple of tablespoons of the pea mix in a bowl or on a plate. Top with burrata and garnish with a few slices of pickled green chillies. Extra seasoning NEVER goes astray!
Serve immediately.