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.