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…
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
- 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
- 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.
- 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.
- Heat the oil in pan and cook the pork chops on both sides for 4 minutes, until golden brown and the juices run clear.
- Bring the potato water back to the boil, and cook the beans and peas for 5 minutes. Drain and set aside.
- 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