I love grocery shopping; I can spend hours in a health food store. I also love to buy new ingredients and experiment. What I find interesting is that people come up and talk to me when I grocery shop, they give me recipes, recommend products and I love that. Often my husband will ask me if I know the person and my answer is usually ‘no’.
A few months ago, I was getting seeds to sprout and a very nice lady approached me and told me about these green peas, so I got a little package and gave it a try. She was right, they are great. The small dry peas double in size when they are soaked and turn bright green. The sprouting takes about two days and because they are sprouted, they cook very quickly.
I like to sprout the peas but the salad can be made with soaked and cooked peas as well. I try to sprout most of our seeds, beans, grains and nuts, if you are interested, you can find everything there is to know about sprouting here.
- 1 cup dried green peas
- ½ small onion, peeled and quartered
- 1 bay leaf
- ¼ cup extra-virgin olive oil
- Juice of 1 lemon
- Sea salt
- ½ -1 cup mint leaves
- 3-4 scallions, finely chopped
Wash the peas in cold water, soak them overnight, drain and rinse, transfer to a jar or the sprouter of your choice. If you are using a jar, make sure it’s large enough to hold about twice the amount of peas. Place a piece of plastic or cloth mesh screens and secure it with a mason jar lid or a rubber band.
Rinse the peas thoroughly every 12 hours, drain them and place the jar in a large bowl that still allows air circulation but drains off the excess water, store the jar in a dark place. It takes 3-4 wash and drain cycles to sprout peas, depending on the temperature of the room.
Once the peas have sprouted, transfer them to a medium pot; add a bay leaf and the onion. Cover with cold water; bring to a boil over high heat. Once it starts to boil, reduce the heat to a simmer, cover with a lid and cook for 10-15 minutes or until the peas are very tender.
Meanwhile prepare the dressing in a large bowl by mixing the lemon juice, sea salt and the olive oil, set aside. Check the peas for doneness, most of the skins will rise to the top, remove those with a slotted spoon, drain the peas, remove the bay leaf and the onion quarters and toss in the dressing while they are still hot, let them cool a little, tear the mint leaves with your fingers and add to the peas along with the chopped scallions, serve at room temperature or cold.