Spring Peas with Radish and Mint
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
1969 kcal
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Cuisine
American-Mediterranean Fusion
Spring Peas with Radish and Mint
Description
Spring Peas with Radish and Mint brings together fresh or frozen peas cooked gently to retain their bright color and firmness, offering a tender yet lively texture. The peas are combined with thinly sliced radishes for crunch and fresh mint and chives for herbal brightness. A sautéed mixture of finely minced yellow onion and Aleppo pepper in olive oil adds a subtle warmth and depth of flavor, while white wine vinegar introduces a gentle acidity. The dish is finished with crumbled feta cheese, which provides a creamy, salty contrast to the fresh vegetables and herbs. It can be served warm, at room temperature, or chilled, making it adaptable to various serving preferences.
This salad-style side dish pairs well with grilled meats or fish and works nicely as a light accompaniment in spring and summer meals. Its refreshing flavors make it a versatile option for seasonal menus. When using frozen peas, adding them directly to the sauté pan with onions saves time, whereas fresh peas benefit from blanching to preserve color and texture. Adjust seasoning to taste with additional salt or pepper as desired.
Ingredients
- 1 pound peas 4 cups, fresh or frozen
- 1 1/2 teaspoons kosher salt
- 2 tablespoons olive oil
- 2 tablespoons finely minced yellow onion (about 1/4 small onion)
- 1/4 teaspoon Aleppo pepper
- 1 teaspoon white wine vinegar
- 2 to 3 radish thinly sliced
- 1/4 cup mint leaves chopped, packed cup
- 1/4 cup chives chopped
- 2 ounces feta cheese or shaved parmesan cheese
Instructions
- Boil the peas: Bring a small pot of water to a boil. Add 1 1/2 teaspoons of salt, and add the peas. Cook for about 5 minutes until the peas are bright green and still have a little bite to them. You don’t want mushy, wrinkled, army green peas. You want bright green, firm but tender peas.
- Drain the peas: Shut off the heat and drain the peas.
- Make the sauce: In a medium skillet set over medium heat add the olive oil, minced onion and Aleppo pepper. Saute until the onion softens, about 5 minutes. Stir in the vinegar. Remove from heat. Add the sliced radishes and drained peas. Fold in the fresh mint and chives. Crumble feta over the peas. Taste. Add more salt or pepper to your liking.
- Serve: Transfer to a serving bowl or plate. Serve, warm, room temp or cold.
Notes
- Frozen peas can be added directly to the pan after the onions soften, saving preparation time.
- Fresh peas should be blanched first to maintain their bright color and tender texture.
- This dish can be served warm, at room temperature, or cold based on preference.
- Adjust seasoning with salt and pepper after combining all ingredients to suit your taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1969 kcal
% Daily Value*
| Calories | 196.9kcal | 10% |
| Carbohydrates | 18g | 6% |
| Protein | 8.4g | 17% |
| Fat | 10.6g | 16% |
| Saturated Fat | 2.9g | 15% |
| Polyunsaturated Fat | 1.1g | 6% |
| Monounsaturated Fat | 5.8g | 29% |
| Cholesterol | 12.6mg | 4% |
| Sodium | 1043.5mg | 43% |
| Potassium | 324mg | 7% |
| Fiber | 6.9g | 28% |
| Sugar | 6.7g | 13% |
| Vitamin A | 1192.9IU | 24% |
| Vitamin C | 48.4mg | 54% |
| Calcium | 110.1mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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