Side Servings
Pea salad with aïoli
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“This is a lovely fresh side with roasts instead of the usual Brussels sprouts.”- Abigail Donnelly
Wine/Spirit Pairing
Woolworths Diemersdal Passion Fruit Sauvignon Blanc
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 200 g garden or sugar snap peas, blanched
- 6 baby basil leaves, shredded
- For the dressing
- 1 clove garlic, crushed
- 1 t cumin seeds, toasted
- 2 t Dijon mustard
- 3 T extra virgin olive oil
- 4 T lemon juice
- salt to taste
- For the aïoli:
- 2 free-range egg yolks
- 1 cup sunflower oil
- 2 T Woolworths black tahini
- salt, to taste
Method
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
1. Place the peas on a platter. Dress with the dressing and aïoli, garnish with the basil and season with salt.
2. To make the dressing, smash the garlic and cumin using a mortar and pestle. Add the mustard, olive oil, lemon juice and season with salt.
3. To make the aïoli, whisk the eggs in a bowl. From a height, drizzle in the oil in a steady stream, whisking continuously. Whisk in the tahini and season to taste.
Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Terry Donnelly
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