Saturday, September 20, 2014

Pea Mint Bell Pepper Salad

Cooking and prep time: 15-20 minutes

Serves 4

Mint and peas taste great together. We use this as a side dish for fish, chicken, pork, and have doubled the recipe to serve at parties. It serves well warm and at room temperature.

The original recipe calls for the shallot and pepper to be sliced, but I have to dice them in order for my kids to eat it.

4-5 tablespoons extra-virgin olive oil, divided
1 large or 2 small shallots, diced
1 large red bell pepper, cored, seeded and cut into ¼-inch dice
Kosher salt and freshly ground black pepper
1 ½ cups frozen petite peas, thawed
1 packed cup chopped fresh mint leaves, plus sprigs, for garnish
1 tablespoon lemon zest (about 1 large lemon)
1 tablespoon chopped fresh thyme leaves

1. Dice the shallot and chop the red bell pepper. Heat 3 tablespoons olive oil in a medium skillet over medium-high heat. Add the shallots and red bell pepper. Season with salt and pepper to taste. Cook, stirring frequently, until the shallots are soft and translucent, about 6 minutes.

2. Chop the mint while shallots and pepper cook. Turn off the heat, then add the peas, the chopped mint, lemon zest, and thyme. Drizzle with the remaining 1-2 tablespoons of olive oil and toss to coat. Season with salt and pepper, to taste.

Garnish with mint sprigs and serve.

Other options to make meal under 30 minutes, substitute pork chop or frozen seasoned fillets from grocery store.

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