This bright green pea and pomegranate salad is just the burst of colour your Sunday spread needs. Sweet peas and juicy pomegranate make for a cheerful light salad that works well as a side.
Cape Town foodie Siyanda Jayiya is a consulting chef at The Milk Restaurant and Bar and La L Cucina lifestyle boutiques offering a modern take on African cuisine in Khayelitsha, and he owns a catering company called SJ Events.
Try Jayiya’s split pea and pomegranate salad. It is easy to make and hardly steals a second from your Sunday cooking. Try it with a juicy roast dinner as the plant-based extra that will add a refreshing twist as a side.
ALSO READ: Foodie-turned-chef Siyanda caters for all tastes
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Ingredients
- 250ml split peas
- 2 tbsp olive oil
- 3 garlic cloves
- Red onion
- 15g chilli flakes
- 50g fresh thyme
- 50g fresh coriander
- 150ml pomegranate seeds
- 150g cherry tomatoes
- 50g green peas
- Salt and pepper
Instructions
1. Boil split peas according to package instructions until al dente and place in a salad bowl to cool.
2. In a pan, add 1 tsp of olive oil, garlic cloves, onion, and chilli flakes.
3. Sauté then add fresh herbs, pomegranate seeds, and cherry tomatoes; toss for 2 minutes until combined.
4. Transfer to the salad bowl with split peas, and combine.
5. Add fresh peas.
