Split Pea, Watercress and Goat’s Curd Salad
This salad created by Kate Tait for June 2006 Delicious magazine is a deliciously complete meal in itself and can be prepared, cooked and served in around 30 minutes.
Kate Tait – photo by Petrina Tinslay
You can buy ready roasted capsicum and goat’s curd cheese from delis, gourmet food shops and larger supermarkets.
1 cup (200 g) green split peas
1 tablespoon olive oil
Juice of 1 lemon
2 teaspoons ground coriander
½ teaspoon ground ginger
1 red onion, very finely chopped
1 bunch watercress, stalks trimmed (to give 3 cups sprigs)
2 roasted red capsicums, cut into strips
¼ cup goat’s curd or soft goat’s cheese
Cook the split peas in a saucepan of boiling water for 15–18 minutes until tender, but firm to the bite. Meanwhile, make the dressing by placing the oil, lemon juice, spices and onion in a large bowl and whisking until combined. Drain the peas well and add to the dressing. Season to taste if desired and toss to combine. Stand for 10 minutes to let the flavours absorb then toss with the watercress sprigs and capsicum strips. Divide evenly among four plates and top with goat’s curd.
Per serving: Energy: 1155 kJ/276 Cal; Protein: 17 g; Carbohydrate: 28 g; Fibre: 7.6 g; Fat: 8.8 g (includes saturated fat 2.4 g)