This super-fresh pea salad came together as a quick and simple packed lunch option a few weeks ago, using ingredients I had in the house. The mint gives this dish a real feeling of spring, and would work perfectly as a side dish, or part of an early-in-the-season picnic.
Speaking of picnics, my partner knew I was feeling a bit overwhelmed recently (working full time; writing, proofing and scheduling blog posts; styling, capturing and editing photographs; keeping up with social media and blog promo; planning a wedding AND maintaining some semblance of a social life have all taken their toll), so he came home with the most gorgeous picnic basket, complete with a pocket for wine, stemmed plastic glasses and a corkscrew. It is absolutely beautiful and I can’t wait to use it for summertime picnics.
Anyway, back to this awesome recipe: I added hard boiled eggs for a bit of protein, and to make this salad a meal in its own right – you could try adding tofu, or chicken if you eat meat. I also used basmati rice, but change it up with brown rice, or a grain like quinoa, for a different flavour and texture.
Making Pea Salad with Spinach, Mint and Rice another day? Pin it so you don’t forget!
The Pea Salad with Spinach, Mint and Rice recipe:
- 1 cup rice
- 1 cup frozen peas
- 3 lg. handfuls baby spinach (100g or so)
- Juice of 1 lemon
- 1 tblspn. olive oil
- Handful fresh mint
- Salt and pepper, to taste
- Thoroughly rinse the rice in cold water and put into a saucepan, add double the amount (2 cups) of hot water, stir, grind over a little salt, and bring to the boil over a high heat.
- Turn the heat down a little and gently simmer for 15-20 minutes, until the water has all cooked away – keep an eye out as it is easy to let it cook dry and end up burning the rice. As soon as all the water has disappeared, remove from the heat and dowse in cold water to halt to cooking process. Set the rice to one side.
- Char the peas in a cast-iron frying pan over a medium-high flame – this should only take 5 minutes or so.
- Take the spinach and roughly chop it a little. Rinse it under cold water and add it straight to the pan with the peas to wilt. Once the spinach has wilted (which should only take a minute or so), remove the pan from the heat and allow to cool.
- Mix the peas and spinach into the cooked rice, squeeze over the lemon juice, drizzle with olive oil and tear in the mint. Stir the ingredients together, adding plenty of salt and pepper to taste.
This pea salad will last for up to 3 days in the fridge, and travels well too.