Warm Salad with Spatulas of Young Peas Recipe
this summer, a lot of peas have grown in the country and I, for once, did not miss the stage of the blades. I made a salad out of them. Try to cook and you.
Servings
3
Cook Time
45minutes
Servings
3
Cook Time
45minutes
Ingredients
Instructions
  1. At the shoulder blades, cut off the tips and remove the hard vein. Fill the spatulas with cold water, bring to a boil and cook over low heat for 10 minutes. Then drain the water and immediately lower the blades into very cold water (I added ice).
  2. Finely chop the onion, carrot and celery into strips.
  3. Peel the eggplants, cut into cubes, add salt and set aside for 20-30 minutes. Then rinse with cold water and gently squeeze.
  4. Lightly fry the onion in vegetable oil, until transparent, put it in a small, preferably wide, saucepan. Cover and store in a warm place.
  5. In the same oil, fry the carrots with celery until soft, add to the onion.
  6. Add a little oil to the pan and fry the eggplants.
  7. Add the pea spatulas to it and fry everything together a little more.
  8. Put it to the onion with vegetables. Mix everything thoroughly.
  9. Add salt and pepper to taste. You can add your favorite spices and herbs. I have ground coriander, I love it. Be careful with salt, the dressing contains soy sauce.
  10. Add the cherry tomatoes cut into quarters. Mix it.
  11. Mix the ingredients for the dressing thoroughly.
  12. Add to the vegetables and warm everything together for a few minutes until the sauce thickens.
  13. It can be served on a regular dish. Or you can put it on plates and sprinkle with sesame seeds. Garnish the salad with parsley and serve immediately.
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