Name: Pea salad with aïoli
Prep time: 15 min
Cook time: PTM
Total time: 15 min
Yield: 8 servings
Cuisine: Side Servings
Ingredients: garden or sugar snap peas, blanched 200g,baby basil leaves, shredded 6,For the dressing ,garlic, crushed 1clove,cumin seeds, toasted 1t,Dijon mustard 2t,extra virgin olive oil 3T,lemon juice 4T,salt to taste ,For the aïoli: ,free-range egg yolks 2,sunflower oil 1cup,Woolworths black tahini 2 T,salt, to taste

Home
recipe-guide
Salad recipes

Christmas recipes

Pea salad with aïoli

Salad recipes

Tofu poké bowl

10 minutes

Asian recipes

Fresh & crunchy soya rainbow slaw

15 minutes

Christmas recipes

Kale stem salad

20 minutes

Coleslaw recipes

Kale slaw

20 minutes

Braai recipes

Tuna pasta salad

20 minutes

Braai recipes

Tenderstem® broccoli braai salad

15 minutes

Fruity dessert

Compressed pineapple salad

Asian recipes

Firecracker pork with slaw

15 minutes

Salad recipes

Seven Colours salad

30 minutes

Grain recipes

Quick baby marrow salad

Beans recipes

Butter bean and sorghum salad

50 minutes

Butter bean and sorghum salad

Serves 6 to 8

Difficulty Easy

Prep Time 10 minutes, plus overnight soaking time

Cooking Time 50 minutes

Ingredients

200 g uncooked sorghum
olive oil, for frying
3 cloves garlic, thinly sliced
handful pitted dates, roughly chopped
1 x 400 g can butter beans in brine, drained and brine reserved
sea salt and freshly ground black pepper, to taste
1 T lemon juice
1 cup baby spinach
handful dill, chopped

Method

1. Soak the sorghum the day before and cook for 30 minutes, or until soft.

2. Heat the olive oil in a pan over a low heat, then add the garlic and cook until soft, making sure it doesn’t burn.

3. Add the dates and cook until softened, then add the butter beans and increase the heat slightly. Move the pan around, coating the butter beans and dates with olive oil, then season and remove from the heat. If it’s slightly dry, add some brine, a spoonful at a time.

4. Add the lemon juice and allow to cool. Once cooled, roughly chop the spinach and mix all the ingredients.

Find more salad recipes here.

Photograph: Elsa Young
Production: Khanya Mzongwana
Recipe: Mpho Phalane
Assistant: Clive Ofentse Ndou

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Pea salad with aïoli

Tofu poké bowl

Fresh & crunchy soya rainbow slaw

Kale stem salad

Kale slaw

Tuna pasta salad

Tenderstem® broccoli braai salad

Compressed pineapple salad

Firecracker pork with slaw

Seven Colours salad

Quick baby marrow salad

Butter bean and sorghum salad

Butter bean and sorghum salad

Ingredients

Method