Pea Salad With Sweet & Spicy Dressing

Photo: Kerry Kassow

Ingredients

400 grams peas (without their pods)

1 litre water

1 dessertspoon sugar

4 handfuls of mixed leaves

1 shallot

8 slices of thinly sliced rye/dark bread

olive oil

sea salt

Dressing:

2 dessertspoons fresh lemon juice

2 dessertspoons cold-pressed rapeseed (canola) oil

1 teaspoon curry powder

1 dessertspoon sugar

1/2 clove garlic, grated

6 dessertspoons creme fraiche/sour cream

sea salt

black pepper

Preparation

Heat the oven to 120° C

Bring the water to the boil with the sugar and some salt. Add the peas and boil for 20 seconds. Cool them in ice cold water and drain in a colander. Rinse the lettuce leaves, drain and tear them into smaller pieces, if necessary. Peel the shallot (tip: let it sit in hot water for a few minutes first) and slice finely.

Place the slices of bread on a lined baking sheet and brush with the olive oil. Sprinkle some salt on each slice and bake in the oven until they are really crisp (20-25 mins).

Mix the dressing ingredients well and season to taste.

Mix the peas, lettuce and sliced shallot together and arrange in a large dish or on individual small plates. Drizzle the dressing over the top and decorate with the toasted slices of bread.