I can remember the rows of peas I used to plant in my garden that never made it into the kitchen they were as I called it my reward for toiling with the soil I would stand or sit there cracking one after another open running my finger down the spine popping the sweat treats into the palm of my hand popping them into my mouth one pod after another a virtual pea eating machine.  I love beansand pea salads especially when the peas and green beans are picked of the vine but when my wife showed me this recipe I could not wait it is still a month away before the peas might even be close so we were off to the grocery store and we found everything but fresh peas so frozen it was.

Adapted from here.

After we made we added the feta and decided we like it so i incorporated in the recipe below. (pictures do not show feta cheese)

Ingredients

• 1 1/4 cup green beans
• 2 1/4 cups snow peas
• 1 3/4 cup green peas
• 2 teaspoon coriander seeds, roughly crushed
• 1 teaspoon mustard seeds
• 3 tablespoons olive oil
• 1/2 small red onion, finely chopped
• 2 mild Peppadew finely diced
• 1 garlic clove, minced
• Zest of 1 lemon, grated
• 2 tablespoons chopped tarragon
• Pinch of Red hot pepper flakes
• 1 Tbsp. fresh squeezed Myer lemon juice
• 1 cup baby lettuce
• Crumble feta cheese – if you don’t like feta just use a shake or two of sea salt

 How

Prepare an ice bath (a large bowl of cold water and ice).  Set aside.

Fill medium saucepan with cold water and bring to a boil.  While you are waiting for the water to boil, trim green beans and snow peas. Blanch the green beans for 4 minutes.  Lift them from the pan with a slotted spoon and transfer to the ice bath. Then blanch the snow peas for 1 minute.  Transfer snow peas to the ice bath.  Blanch the green peas in the same pot for just 20 seconds (if using frozen peas just put in ice bath to defrost).  Transfer green peas to the ice bath.  Drain all beans and peas, dry thoroughly then place in a large mixing bowl.

Place the crushed coriander seeds, mustard seeds and olive oil in a small frying pan and warm over medium heat.  When the seeds start to pop, pour the oil and spices over the beans and peas.  Toss, then add red onion, Chile, red pepper flakes, garlic, lemon zest and tarragon, mixing to combine.  Gently fold in baby lettuce and season with flaky sea salt.

This is the receipe I adpated from

Makes 4 servings.