Bean, pea and tomato salad

Deur Barbara Joubert, SARIE KOS Herfs 2009

Bean, pea and tomato salad Foto’s: Micky Hoyle Galery

(6 servings)

  • 500 ml frozen peas
  • 500 g cherry tomatoes, halved
  • 1 tin (400 g) borlotti beans, drained
  • 1 tin (400 g) chick peas, drained
  • 100 g green olives, pitted
  • handful of fresh basil leaves, roughly torn
  • 2 cloves of garlic, crushed
  • 2 spring onions, sliced
  • 150 ml olive oil
  • 50 ml lemon juice
  • salt and freshly ground black pepper to taste

Dunk the peas in boiling water for 2 minutes. Don’t boil them. Drain and allow to cool. Mix all the ingredients in a large mixing bowl. Season with salt and black pepper. Let stand for at least 30 minutes before serving.

Tip
You can serve lamb chops with the salad.

  • In samewerking met Amanda Weber

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