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Extra info for 60 Ways Pulses. Great Recipe Ideas with a Classic Ingredient
Ladle into serving bowls and serve immediately. SOUPS 29 >> snacks & salads three-pea salad with mint lemon dressing 32 savoury black-eyed bean curry 35 hummus (chickpea paste) 36 black bean cakes 39 curried chickpeas 40 refried beans 43 chickpea salad 44 pea and mint frittata 47 beans on toast 48 peas with bacon and onions 51 yellow split pea croquettes 52 braised soy beans 55 falafel (chickpea balls) 56 tuna and bean salad 59 cauliﬂower with spicy mung beans 60 pea and bean salad 63 31 three-pea salad with mint lemon dressing Ingredients Sugar-snap peas Snow peas Green peas Bacon Onion Raw peanuts Parmesan cheese (optional) Salad Dressing Olive oil Lemon juice Garlic Dijon mustard Chopped fresh mint leaves Salt Ground black pepper 32 S NACKS & SAL A DS This three-pea salad is very refreshing and therefore perfect for on a hot summer day.
Prepare salad dressing. Whisk together olive oil, lemon juice, garlic, Dijon mustard and mint in a small mixing bowl. Whisk until smooth. Season to taste with salt and pepper then set aside. • In a non-stick frying pan, sauté bacon for 2–3 minutes or until 2 Tbsp 60 ml (2 ﬂ oz / 1/4 cup) 1 clove, peeled and minced 1 tsp 100 g (31/2 oz) to taste to taste crisp. Add onion and peanuts. Sauté for another 3 minutes or until onion is golden brown then transfer to the salad bowl. • Pour salad dressing over ingredients in salad bowl.
Serve these with grilled tomatoes, French fries and tomato sauce. Makes 15 croquettes Method 450 g (1 lb), washed, soaked overnight and drained 2 tsp 3 Tbsp 1, peeled and ﬁnely chopped 1 tsp 125 g (41/2 oz) 1 Tbsp 1 Tbsp 1 /2 tsp 2 55 g (2 oz) • Place split peas in a large saucepan. Add 1 tsp salt and just enough water to cover peas. Place pan over high heat and bring water to the boil. Reduce heat to low, cover pan and simmer peas for 2 hours or until tender. • Drain peas. Rub peas through a wire strainer using the back of a wooden spoon until only dry pulp is left.