Pea salad with aïoli

Pea salad with aïoli

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  • 8
  • Easy
  • wheat and gluten free
  • 15 minutes
  • Woolworths Diemersdal Passion Fruit Sauvignon Blanc

“This is a lovely fresh side with roasts instead of the usual Brussels sprouts.”- Abigail Donnelly

Ingredients

  • 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

Cooking Instructions

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.

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Photographs: Myburgh Du Plessis
Production:
Abigail Donnelly 
Food assistant:
Emma Nkunzana and Terry Donnelly

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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