Brick & Tin: English pea salad

Brick & Tin: English pea salad

English Pea Salad


6 limes

4-5 spring onions, thinly sliced

¼ cup ginger, finely chopped

9 cloves garlic, finely grated

2 Tbsp. curry powder

2 Tbsp. ground turmeric

1 Tbsp. ground fenugreek

2 tsp. ground cumin

1 tsp. ground cloves

1 tsp allspice

1 tsp. aleppo pepper

1 tsp black pepper

1 Tbsp. salt

1 cup tahini

½ cup olive oil

4 russet potatoes blanched and shocked (slightly toothy texture)

1 lb frozen green peas

1lb spinach

6-7 radishes, thinly sliced


Juice all limes into a medium bowl with onions, ginger, and garlic; set aside for 20 minutes.

Stir spices together and gently toast in a pan over medium heat for 1-2 minutes. Add warm spices to lime mixture with the tahini and olive oil. Mix until well combined.

Add potatoes to dressing. Slowly fold peas into mixture, being careful to only crush a few peas.

Place spinach on a large serving platter. Pour potato-and-pea mixture over spinach and garnish with radishes and almonds.

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