Greek Braised Green Pea Salad

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.

• Prep time: 15 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 463
• Protein: 16 g
• Carbs: 39 g
• Fat: 25 g

Ingredients

• 500 g Green peas ( shelled )
• 1 piece Yellow onion ( finely chopped )
• 1 piece Carrot ( thinly sliced )
• 2 piece Potato ( small cubes )
• 2 piece Round tomato ( crushed )
• 4 tbsp Extra virgin olive oil
• 1 piece Dill ( bunch, chopped )
• 0.5 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 150 g Feta cheese ( crumbled )

Instructions

1. Sauté the aromatics

   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. Start the braising

   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. Reduce, finish with herbs and serve

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. Best enjoyed lukewarm or at room temperature.