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Middle Eastern · Salad
Egyptian-Style Pea Salad with Walnuts
Sweet peas pulsed with herbs, lemon zest and two oils until they just hold together, then topped with toasted walnuts. Spoon it onto toasted bread or serve it with a pile of flatbread.
- YieldServes 4
- Hands-on25 min
- Total30 min
- Difficulty
Ingredients
- 1 tspkosher salt, plus more to taste
- 2 cupsgreen peas, shelled, fresh or frozen
- 2 tbspextra-virgin olive oil, divided
- ¼ cupshallots, finely chopped
- ½ tspgarlic, finely chopped
- 2 tbspfresh flat-leaf parsley leaves, coarsely chopped
- 2 tbspfresh spearmint leaves, coarsely chopped
- 2 tbspfresh dill leaves, coarsely chopped
- 2 tbspfresh cilantro leaves, coarsely chopped
- 2 tbspwalnut oil
- 1lemon, zested
- ¼ tspMaras pepper
- ½ cupwalnuts, lightly toasted, coarsely chopped
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