A very energising, aromatic and healthy salad recipe with black-eyed peas, fresh vegetables and herbs. To make it kid friendlier add some smoked ham. If you are in Greece or you can find it abroad add Siglino (smoked ham from the Mani Region) or the Cretan Apaki.
Hands on: 10 minutes
Cooking Time: 30-40 minutes
500 gr (17,6 oz) black eyed peas
2 spring onions (chopped)
1 onion (cut in thin rings)
2 red roasted peppers (aka Florinis)
1 tomato (diced)
200 gr (7 oz) smoked ham (Greek siglino or Cretan apaki)
For the dressing
8 tablespoons olive oil
4 tablespoons red vinegar
3 tablespoons parsley leaves (finely chopped)
10 mint leaves - optional
2 tablespoons fresh basil leaves (finely chopped) – optional
fresh ground pepper
How to do it
In a pot of boiling water, add the black-eyed peas and boil for 30-40 minutes.
When ready, remove from heat, drain, rinse with water to cool and set aside until needed.
In the mean time prepare the rest of the ingredients.
Take a big bowl and add the black-eyed peas, the onions, the spring onions, the red peppers, the tomato and the smoked ham. Mix well.
To prepare the dressing take a smaller deep bowl, and mix well the olive oil together with the vinegar, the parsley, mint, basil, salt and pepper until it gets a bit creamy and the oil picks up all of the aromas.
Add the dressing to the black-eyed peas mixture and mix gently to marinate all the ingredients before you serve.
Transfer to a serving bowl, drizzle with olive oil and serve.