Fresh peas, lightly smoked in their pods on the grill, are tossed with mint and olive oil to make this salad, one of American cuisine's light olive-oil dishes. Free of added sweetener and dairy, it packs neatly into a box to take along.
Toss the peas in their pods with a little olive oil and grill over medium heat, turning them, for 15 minutes, until the pods lightly char.
Once cool enough to handle, shell the grilled peas.
Toss the peas with the mint, olive oil, lemon juice, salt and black pepper.
Chill the salad in the fridge for 30 minutes, then portion it into boxes to serve.
Toss the pea pods lightly in olive oil before grilling, or they can stick and tear. If you keep the salad in the fridge, use it within 2 days.
Taze bezelye bulamadığım için yerine dondurulmuş bezelye kullandım, ızgarada kabuksuz oldukları için farklı bir yöntem gerekti; doğrudan folyoda 8 dakika ızgaraladım. Sonuç fena değildi ama dumanlı tat aynı seviyede olmadı.
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