Dante’s Smashed Spring Pea and Halloumi Salad
Smashed avocadoes might be all the rage, but have you tried smashed peas? Now that Spring has sprung Down Under, it’s easy to assemble this sensational salad using smashed peas as the base topped by fresh sugar snaps, asparagus and watercress. Created by Mary Bartel, executive chef at Dante West Village NYC.
Inroduction
About this Recipe
By: Sheridan Rogers
Smashed avocados might be all the rage, but have you tried smashed peas? Now that Spring has sprung Down Under, it’s easy to assemble this salad using smashed peas as the base topped by fresh sugar snaps, asparagus and watercress created by Mary Bartel, executive chef at Dante West Village, NYC.
Ingredients
- Halloumi, 3 slices
- Sugar snap peas, 2 cups, strings removed
- Asparagus, 2 bunches, woody ends trimmed
- Watercress, 1 cup
- Sunflower seeds, toasted
Crushed Peas and mint:
- Frozen peas, 350g
- Fresh mint leaves, 25g
- Garlic, 10g, finely chopped
- Extra virgin olive oil, 100ml
- Lemon juice, 5 tablespoons
- Salt, to taste
- Ravida al Limone (or a lemon-flavoured olive oil)
For the crushed peas: blanch the peas in boiling salted water until al dente. Cool in iced water. Drain.
Meanwhile saute the garlic in a little olive oil until aromatic, being careful not to let it burn.
Blend the peas, mint and garlic in a food processor or blender, gradually adding the olive oil and lemon juice as you blend.
The peas should be crushed but not pureed. Add salt to taste.
To plate: spread the pea smash on the bottom of a serving platter. Meanwhile grill the halloumi.
Mix all other ingredients except halloumi and sunflower seeds with salt and lemon vinaigrette, made by mixing together 2 tablespoons each extra virgin olive oil and lemon juice.
Serve on a salad platter or bowl topped with sunflower seeds and grilled halloumi. Finish with Ravida al Limone.
SERVES 4.
Disclaimer: my son Linden Pride and his partner, Nathalie Hudson, run Dante which makes me one very proud mum.