Black badger pea, bacon, sundried tomato and quinoa salad

Black badger peas are very northern and yet go amazingly well with Peruvian quinoa.

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 150g Black badger peas, soaked and cooked per instructions
 150g smoked streaky bacon chopped into pieces
 6-8 sundried tomatoes in oil cut into strips
 150g quinoa – cooked according to instructions
 Zest and juice of 1 lemon
 1 ½ tbsp. balsamic vinegar
 Seasoning
 Small handful of basils leaves roughly torn
 Salad leaves and extra virgin olive oil to serve
 Sprouts/Cress/Micro leaves (optional)

1

Fry your bacon until crispy

2

Add a bowl toss together your peas, bacon, tomatoes and quinoa

3

Add the lemon zest and juice and stir through

4

Add the balsamic and stir through, check for seasoning, remember that the bacon will add saltyness

5

Fold in the basil leaves

6

Serve on top of your choice of salad leaves and drizzle with a little oil

7

Top with some sprouts/cress/micro leaves if you are using

Ingredients

 150g Black badger peas, soaked and cooked per instructions
 150g smoked streaky bacon chopped into pieces
 6-8 sundried tomatoes in oil cut into strips
 150g quinoa – cooked according to instructions
 Zest and juice of 1 lemon
 1 ½ tbsp. balsamic vinegar
 Seasoning
 Small handful of basils leaves roughly torn
 Salad leaves and extra virgin olive oil to serve
 Sprouts/Cress/Micro leaves (optional)

Directions

1

Fry your bacon until crispy

2

Add a bowl toss together your peas, bacon, tomatoes and quinoa

3

Add the lemon zest and juice and stir through

4

Add the balsamic and stir through, check for seasoning, remember that the bacon will add saltyness

5

Fold in the basil leaves

6

Serve on top of your choice of salad leaves and drizzle with a little oil

7

Top with some sprouts/cress/micro leaves if you are using

Black badger pea, bacon, sundried tomato and quinoa salad

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