Description
Borulce Salatasi is a black-eyed pea salad with walnuts and pomegranate. This black-eyed pea salad is a wholesome, refreshing, and vibrant salad with plenty of zing. Grated carrots and bell peppers bring their wonderful natural sweetness and work well with the radishes, onions and crunchy walnuts. Pomegranate seeds and pomegranate molasses bring a tangy, refreshing flavor to the salad.
Ingredients
175gr / 6 oz. / 1 cup dried black eyed peas
1 medium carrot, grated
2 red bell peppers, chopped coarsely
½ red onion, chopped finely
2 spring (green) onions, chopped finely
5 small radishes; quartered and sliced
½ cup / 3 oz. / 90 gr pomegranate seeds
40 gr/ 1.5 oz. / 1/4 cup chopped walnuts
Handful of flat leaf parsley, coarsely chopped
Juice of ½ lemon
30 ml/ 2 tbsp. extra virgin olive oil
10 ml/ 2 tsp. pomegranate molasses – optional-
Sea Salt and freshly ground black pepper to taste
Instructions
Soak the dried black-eyed peas overnight in plenty of cold water. Next day, drain, rinse and put the peas into a pan and cover with water. Bring to the boil and simmer for 35 - 40 minutes. Drain and rinse the cooked beans in cold water to refresh and retain their texture. Stir in the chopped onions and green (spring) onions in a large bowl and add ½ tsp sea salt. Work the salt into the onions with your hands; this will soften the onions and make them more palatable in the salad. Stir in the rest of chopped vegetables to the bowl and mix well. Add the cooked black-eyed peas, pomegranate seeds and chopped walnuts to the bowl, combine well. Pour in the extra virgin olive oil, lemon juice and pomegranate molasses over the salad, give a good mix. Check the seasoning and add more salt if required and season with freshly ground black pepper. Stir in the chopped parsley and combine all gently.