Black eyed pea and roasted garlic salad
This salad is colourful and full of garlic and dill flavour. Perfect for a lunch or dinner.
159 cal
Serves 5
Prep time
0h 15m
Cook time
0h 40m
Total time
0h 55m
Ingredients
Directions
-
Step 1
Cut top stem end off heads of garlic to expose cloves. Wrap in foil and roast in 200°C (400°F) oven for about 40 minutes or until very soft. Let cool slightly. -
Step 2
In bowl, combine peas, tomato, onions and dill. Squeeze garlic cloves out into pea mixture and discard skins. Stir together to combine. Divide greens onto 4 plates and top with pea mixture. -
Step 3
In small bowl, whisk together oil and lemon juice and spoon some over each salad. Sprinkle with pepper, if using.
Tips
-
For a stronger garlic flavour, roast another head of garlic and add it to the salad.
Nutritional information
Per serving (1 of 5)
- Calories
- 159
- Protein
- 7 g
- Sodium
- 222 mg
- Potassium
- 569 mg
- Total fat
- 5 g
- Saturated fat
- 1 g
- Cholesterol
- 0 mg
- Carbohydrates
- 23 g
- Fibre
- 6 g
- Sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2011.
