ReceptnaptárYellow split pea salad with pickled cucumbers
This filling salad follows the idea of Balkan fasting cuisine: cooked yellow split peas, fermented pickled cucumber, pepper and red onion, with a mustardy vinegar dressing. It is best cold and gives plenty of plant protein, so it is ideal for a light lunch or a packed lunch at work. It keeps for three days, and in the fridge the flavours only get better.
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Ingredients
Method
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- Rinse the split peas and cook them in plenty of salted water for 30-35 minutes until tender but not mushy, then drain and cool.
- Whisk the oil with the vinegar, mustard, salt and pepper until creamy.
- Fold the cooled peas together with the cucumbers, pepper and onion.
- Pour over the dressing and leave for 10 minutes.
- Sprinkle with parsley and serve cold; it keeps 3 days in the fridge.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Do not overcook the split peas, because the salad works best when the peas are soft but still whole.
- Let the peas cool completely before mixing them with the cucumber, because warm peas thin out the dressing.
- Taste before serving, because the acidity of the cucumber may mean it needs a little extra vinegar or salt.
Frequently asked questions
Which yellow peas should I use?
Hulled, split peas soften faster but fall apart easily. Whole peas need longer cooking, so soak them beforehand.
How can I make it more substantial?
With hard-boiled egg, smoked fish or white cheese. In a vegan version, toasted walnuts go well with it.
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