Warm green pea and bean salad

Fresh or frozen, peas bring a refreshing lightness to any dish and are therefore often used to lift the spirits of what might otherwise be overly-hearty winter warmers…

Images and recipes © British Peas and Beans

Warm green pea and bean salad with herb-roasted tomatoes or Insalata tiepida di piselli verdi e fave con pomodori arrostiti all’erbe

Serves 4 – Preparation 10 minutes –  Cooking 25 minutes


  • 200g tomatoes, cut into 4
  • 2 cloves of garlic, peeled
    and sliced
  • 1 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • a small bunch of rosemary, and a small bunch of sage, leaves only
  • salt and pepper
  • 400g new potatoes, sliced
  • 2 tbsp olive oil
  • 4 pork chops, seasoned
    with salt and pepper
  • 150g green beans, trimmed and snapped in half
  • 150g peas, shelled


  1. Preheat the oven to 180°C/Gas Mark 4. In a bowl, mix the tomatoes, garlic, vinegar, oil, rosemary and sage, then place on a non-stick baking tray, season with salt and pepper, and bake for 15-20 minutes, until the tomatoes have reduced in size by half. Turn the oven off but leave the tray in.
  2. While the tomatoes are cooking, put the potatoes in a pan, cover with cold water, and lightly salt. Bring to the boil, then simmer, covered, until cooked. Drain, reserving the cooking water, and put in the oven to keep warm.
  3. Heat the oil in pan and cook the pork chops on both sides for 4 minutes, until golden brown and the juices run clear.
  4. Bring the potato water back to the boil, and cook the beans and peas for 5 minutes. Drain and set aside.
  5. In a large bowl, mix together the tomatoes, potatoes, green beans and peas, then divide between 4 warm plates with the pork chops and serve.

Images and recipes © British Peas and Beans from A Taste of Summer