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Black badger pea, bacon, sundried tomato and quinoa salad

Yields1 Serving

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

 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
 Small handful of basils leaves roughly torn
 Salad leaves and extra virgin olive oil to serve
 Sprouts/Cress/Micro leaves (optional)

Fry your bacon until crispy


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


Add the lemon zest and juice and stir through


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


Fold in the basil leaves


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


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