Black eyed pea and roasted garlic salad

This salad is colourful and full of garlic and dill flavour. Perfect for a lunch or dinner.

by Emily Richards PH Ec.
159 cal Serves 5
Prep time 0h 15m
Cook time 0h 40m
Total time 0h 55m
Black eyed pea and roasted garlic salad on a white plate

Ingredients

Directions

  1. Step 1

    Cut top stem end off heads of garlic to expose cloves. Wrap in foil and roast in 200°C (400°F) oven for about 40 minutes or until very soft. Let cool slightly.

  2. Step 2

    In bowl, combine peas, tomato, onions and dill. Squeeze garlic cloves out into pea mixture and discard skins. Stir together to combine. Divide greens onto 4 plates and top with pea mixture.

  3. Step 3

    In small bowl, whisk together oil and lemon juice and spoon some over each salad. Sprinkle with pepper, if using.

Tips

  • For a stronger garlic flavour, roast another head of garlic and add it to the salad.

Nutritional information

Per serving (1 of 5)

Calories
159
Protein
7 g
Sodium
222 mg
Potassium
569 mg
Total fat
5 g
Saturated fat
1 g
Cholesterol
0 mg
Carbohydrates
23 g
Fibre
6 g
Sugars
0 g

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2011.

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