Margot Robbie’s Mango suit and 5 other great value high-street options
Margot Robbie’s Mango suit and 5 other great value high-street options

Sarah Finnan

Loot: Dublin’s newest concept store on how to shop vintage in Ireland
Loot: Dublin’s newest concept store on how to shop vintage in Ireland

Katie-Ruby Robinson

The most beautiful and inspiring 5k runs around Dublin
The most beautiful and inspiring 5k runs around Dublin

Megan Burns

September 21: Today’s top stories in 60 seconds
September 21: Today’s top stories in 60 seconds

Sarah Finnan

8 things no one told me about the first trimester
8 things no one told me about the first trimester

Lauren Heskin

In this smack-free society, has shouting become the next parenting no-no?
In this smack-free society, has shouting become the next parenting no-no?

Amanda Cassidy

Ask the Doctor: ‘My daughter wants lip fillers, and I’m worried she’s too young. Is the industry regulated, or is there a danger involved?’
Ask the Doctor: ‘My daughter wants lip fillers, and I’m worried she’s too young. Is...

Sarah Gill

Even celebrities get cheated on, and it has nothing to do with them
Even celebrities get cheated on, and it has nothing to do with them

Sarah Finnan

Supper Club: Nori-crusted salmon with soba noodles
Supper Club: Nori-crusted salmon with soba noodles

Meg Walker

SAVE THE DATE: Our next networking event is coming up on October 24
SAVE THE DATE: Our next networking event is coming up on October 24

IMAGE

Image / Editorial

Recipe: Pea Greens & Radish Salad with Yoghurt Mint Dressing


By Meg Walker
24th Jul 2017
Recipe: Pea Greens & Radish Salad with Yoghurt Mint Dressing

Pea Greens and Radish Salad with Yoghurt Mint Dressing

Climbing, curling, crawling? peas, like other plants that climb, are full of remarkable determination. If they don’t have anything to climb up, they keep growing anyways, sometimes even twisting together, using one another for support. It’s their nature, and with or without structure they follow that instinct to twist and climb and ramble. There is a very springlike energy in their frantic quest forward: even though they may not know exactly where they are going, they never lose sight of that drive to move ever onward.

Like many spring foods, pea greens offer us that most tender first growth, the new quality that we look forward to and savour because it happens only once a year. For something so determined, these baby greens are remarkably tender.

Makes 4 servings

Ingredients
? kg pea greens, tough stems removed, roughly chopped
? kg red radishes, thinly sliced
fresh whole mint leaves, for garnish

For the dressing
125g plain yoghurt
60ml olive oil
12g finely chopped chives or scallions
5g finely chopped fresh mint
20ml raw apple cider vinegar
salt and freshly ground black pepper

Method
Put the pea greens in a bowl and arrange the radish slices on top.

Prepare the dressing: Combine the yoghurt, oil, chives, mint, vinegar, and salt and pepper to taste in a jar or bowl and shake or mix well. If the dressing is too thick, add a little water (up to 1 tbsp) to thin it.

Drizzle the dressing over the salad and toss well. Garnish with mint leaves. Any extra dressing can be stored in the refrigerator, where it will keep for up to 5 days. It goes well with other salads, steamed vegetables, and grains.

Extracted from Recipes from the Herbalist’s Kitchen – by Brittany Wood Nickerson (Storey Publishing, approx €17.50). Photography – Keller+Keller photography, used with permission from Storey Publishing.