Sugar snap pea salad

Name: Sugar snap pea salad
Prep time: 20 min
Cook time: 4 min
Total time: 24 min
Yield: 4
Cuisine: Québécoise
Ingredients: 2 lb (900 g) sugar snap peas, strings removed, cut into chunks; ¼ cup (60 ml) fresh mint, finely chopped; 4 mini cucumbers, sliced into half-moons; 1 small red onion, halved and thinly sliced; ½ cup (125 ml) raw pumpkin seeds; ⅓ cup (80 ml) raw pine nuts; 1½ tsp (7.5 ml) ground cumin; ½ tsp (2.5 ml) crushed red pepper flakes; Salt and freshly ground black pepper; 2 tbsp (30 ml) Dijon mustard; Juice and zest of 1 lemon; ¾ cup (180 ml) extra virgin olive oil; 1 tbsp (15 ml) honey; 1 garlic clove, finely grated; ½ tsp (2.5 ml) dried oregano; Sea salt and freshly ground black pepper; 1 cup (250 ml) or more thick Greek yogurt; Extra virgin olive oil; Freshly ground black pepper

Preparation 20 min
Cooking 4 min
Servings 4
Freezing I do not suggest

Ads

Salad

2 lb (900 g) sugar snap peas, strings removed, cut into chunks
¼ cup (60 ml) fresh mint, finely chopped
4 mini cucumbers, sliced into half-moons
1 small red onion, halved and thinly sliced

Toasted nuts and seeds

½ cup (125 ml) raw pumpkin seeds
⅓ cup (80 ml) raw pine nuts
1½ tsp (7.5 ml) ground cumin
½ tsp (2.5 ml) crushed red pepper flakes
Salt and freshly ground black pepper

Dressing

2 tbsp (30 ml) Dijon mustard
Juice and zest of 1 lemon
¾ cup (180 ml) extra virgin olive oil
1 tbsp (15 ml) honey
1 garlic clove, finely grated
½ tsp (2.5 ml) dried oregano
Sea salt and freshly ground black pepper

For serving

1 cup (250 ml) or more thick Greek yogurt
Extra virgin olive oil
Freshly ground black pepper

Ads

Preparation

In a salad bowl, combine the sugar snap peas, mini cucumbers, red onion, and fresh mint.
In a dry skillet over medium heat, toast the pumpkin seeds and pine nuts with the cumin and crushed red pepper flakes, stirring constantly for 3 to 4 minutes, until fragrant and lightly golden. Let cool for 10 minutes, reserve a small amount for serving and add the rest to the salad bowl.
In a large bowl, whisk together the mustard, lemon juice and zest, honey, grated garlic, oregano, and olive oil until smooth and glossy. Season with salt and pepper. Pour over the salad and toss gently. Adjust seasoning.
Generously spread the Greek yogurt on the bottom of a large serving platter. Top with the salad, garnish with the reserved seeds and a turn of the pepper mill.