Black-eyed pea and roasted garlic salad

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

 

Black-eyed pea and roasted garlic salad
Serves 5
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Ingredients
  1. 1 large head of garlic
  2. 1 can (540 mL/19 oz) black eyed peas, drained and rinsed
  3. 1 large tomato, chopped
  4. 2 green onions, thinly sliced
  5. 30 mL (2 tbsp) chopped fresh dill or 10 mL (2 tsp) dried dill
  6. 1 L (4 cups) mixed spring greens
  7. 20 mL (4 tsp) canola oil
  8. 30 mL (2 tbsp) lemon juice
  9. Freshly ground black pepper (optional)
Instructions
  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. 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. In small bowl, whisk together oil and lemon juice and spoon some over each salad. Sprinkle with pepper, if using.
  4. Tip: For a stronger garlic flavour, roast another head of garlic and add it to the salad.
Notes
  1. Nutrition per serving
  2. Calories - 159
  3. Carbohydrates - 23g
  4. Fat - 5g
  5. Protein - 7g
JayashreePrakashFitness http://jayashreeprakash.com/

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