Greek Braised Green Pea Salad
55 min
total
4
people
458
calories per serving
Ingredients
4 people
- 500 gGreen peas (shelled)
- 1 pcYellow onion (finely chopped)
- 1 pcCarrot (thinly sliced)
- 2 pcPotato (small cubes)
- 2 pcRound tomato (crushed)
- 4 tbspExtra virgin olive oil
- 1 pcDill (bunch, chopped)
- 0.5 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 150 gFeta cheese (crumbled)
Method
Tender green peas braised in a rich olive oil sauce infused with fresh dill. The sauce is reduced and glossy, with vegetables that melt in your mouth.
- 1
In a sauté pan, heat the olive oil. Add the onion and carrot. Sauté without browning until the onion is translucent and a sweet aroma is released.
- 2
Add the peas, potatoes, and tomatoes. Pour in a little water halfway up. Cover and simmer over low heat. The vegetables should become tender, almost melting.
- 3
Remove the lid to reduce the juice until it coats the spoon. Off the heat, add the chopped dill and lemon juice. The oil should bead on the surface. Serve sprinkled with crumbled feta to provide contrast.
Frequently asked questions
How do you get this dish right?
- The secret is the 'lathera' style: don't be stingy with the olive oil, it's the base of the sauce.
- Don't add too much water; the vegetables should braise in the oil and their own juices.
How long does this dish keep?
Keeps for 3 days in the fridge. Best enjoyed lukewarm or at room temperature.
4.2
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