Black eyed pea and roasted garlic salad
This salad is colourful and full of garlic and dill flavour. Perfect for a lunch or dinner.
159 cal Serves 5
Prep time 0h 15m
Cook time 0h 40m
Total time 0h 55m
Step 1Cut 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.
Step 2In 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.
Step 3In small bowl, whisk together oil and lemon juice and spoon some over each salad. Sprinkle with pepper, if using.
For a stronger garlic flavour, roast another head of garlic and add it to the salad.
Per serving (1 of 5)
- 7 g
- 222 mg
- 569 mg
- Total fat
- 5 g
- Saturated fat
- 1 g
- 0 mg
- 23 g
- 6 g
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2011.
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