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Fennel & Sweet Potato Split Pea Salad

This delicious split pea salad is the perfect complement to roasted or barbecued meats.
Pulses Peas
Prep Time 5 minutes
Servings 4 servings
Print Recipe Cook Mode

Nutrition

Serving Size: 0.75 cup (175 mL) Calories: 171 Total Fat: 5 g Saturated Fat: 1 g Carbohydrate: 27 g Fibre: 5 g Sugars: 11 g Protein: 6 g Sodium: 48 mg Potassium: 644 mg Calcium: 46 mg Iron: 2 mg

Ingredients

  • 1 cup (250 mL) cooked green split peas see tips
  • 1 medium fennel bulb trimmed, shaved into paper-thin slices
  • 1/2 cup (125 mL) roasted sweet potatoes, diced
  • 1/2 cup (125 mL) small onion shaved into paper-thin slices
  • 1/4 cup (60 mL) cilantro leaves chopped
  • 1/3 cup (75 mL) flat-leaf parsley leaves chopped
  • 1/4 cup (60 mL) chives chopped in 1-inch (2.5 cm) pieces

Dressing

  • 1 1/2 Tbsp (20 mL) extra-virgin olive oil
  • 2 Tbsp (30 mL) sherry vinegar
  • 1 Tbsp (15 mL) honey

Directions

  • Combine cooked peas, fennel, sweet potatoes, onion, cilantro, parsley and chives.
  • Stir salad dressing ingredients together and toss over pea and fennel mixture.

tips

  • Rinse 1/2 cup (125 mL) dry peas with cool water, drain and transfer to a medium pot. Add 1 1/2 cups (375 mL)water, cover and simmer for 25-30 minutes until tender, stirring occasionally. Add more water as needed to keep peas covered. Drain and rinse under cold water before adding to salad.
  • If you don't have sherry vinegar, you can use red wine vinegar.

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