Pigeon Peas Salad

Ingredients:

400g tin pigeon peas

160g tin sweetcorn in unsalted water

2 medium carrots, grated

2 spring onions (finely chopped)

For the dressing:

2 tbsp olive oil

1 tbsp balsamic vinegar

1 small chilli

(seeds removed, finely chopped)

Handful chopped parsley

Serves 4

1 tbsp honey

1 tsp minced garlic

Juice of 1 lime

Preparation

If using dried peas, boil in water for 30 minutes. Drain and leave to cool. For canned peas, empty into a colander. Rinse in cold water and drain well.
Combine all the ingredients for the dressing together in a large bowl. Season with black pepper to taste.
Pour the dressing over the peas, sweetcorn and grated carrot, mixing well. Add chopped spring onions to garnish.

Watch the recipe video here!