Salads are the perfect vehicle for nutrients and deliciousness. They are usually easy to prepare and allow for tons of improvisation. This recipe came out of combining 2 recipes from the Zahav cookbook and adapting to what I had at hand. Came out too good not to share.
It's prepared with thawed frozen peas (no cooking needed). These legumes are an outstanding source of phytonutrients, even though they are not given the credit/status they deserve. Among many health enhancing compounds, legumes contain coumestrol--a phytochemical recently discovered to be stomach cancer protective. Peas are also a very good source of vitamin K, manganese, dietary fiber, protein, vitamin B1, copper, vitamin C, phosphorus and folate, and a good source of vitamin B6, niacin, vitamin B2, molybdenum, zinc, protein, magnesium, iron, potassium and choline, and kind of taste like candy.
3 (10-oz) packages of frozen peas,* thawed at room temperature for 2 hours or in fridge overnight
1 large (or 2 small) shallot, peeled and thinly sliced
Raw apple cider vinegar,* to taste (enough for pickling shallot)
1 teaspoon Sumac
1 lemon*, juice and zest
1/4 cup extra virgin olive oil
handful fresh parsley, coarsely chopped
handful fresh basil, coarsely chopped
1/4 cup hemp hearts
Himalayan salt, to taste
Place shallot slices into a small bowl. Add enough apple cider vinegar to cover it and add sumac. Mix well and allow to pickle for as long as you can (15 minutes to 3 days, covered and refrigerated).
Place thawed peas, lemon juice, zest and olive oil into a serving bowl, and mash a bit with your hands or a fork. You don't want to puree peas completely, but you do want some of them to be mushy.
Add in herbs, hemp seeds, pickled shallot (with some of the liquid) and season with salt to taste.
Serve or cover and refrigerate for a few hours.