A flavoursome spring salad from Paula McIntyre
100g carlin peas, soaked in cold water overnight
2 bay leaves
100g puy lentils
1 onion, peeled and finely chopped
1 clove garlic, crushed
2 tbsp rapeseed oil
4 salted anchovies, chopped finely
A handful of wild garlic leaves, shredded
1 tsp Dijon mustard
1 tsp honey
75ml extra virgin olive oil
A handful of flat leaf parsley
Drain the soaked carlins and place in cold water with 1 bay leaf. Bring to the boil and simmer for about 1 hour or until tender. Drain well.
Place the lentils in cold water, season with salt and pepper and add 1 bay leaf. Simmer for about 25 mins or until just cooked. Drain well.
Cook the onion and garlic in the rapeseed oil until soft and golden. Add the anchovies and wild garlic and cook until wilted—about 1 min. Toss into the carlins and mix in the lentils.
Zest the lemons into a bowl. Cut the lemons in half and brush the flesh with a little oil. Place flesh side down into a hot pan and cook until caramelised. Squeeze the juice into the lemon zest. Add the mustard and honey and whisk in the oil. Season to taste with salt and pepper.
Finely chop the parsley and mix into the carlin pea and lentil mixture. Mix in the dressing and serve.
Recipe: Paula McIntyre