PEA AND MINT BREAD SALAD



Start to finish: 30 minutes

Servings: 6

Two 225 g (8-ounce) packages fresh peas

45 ml (3 tbsp) olive oil

450 g (1-pound) loaf rustic sourdough bread, cut into small cubes

3 cloves garlic, minced

45 ml (3 tbsp) avocado oil (olive oil can be substituted)

15 ml (1 tbsp) cider vinegar

Salt and ground black pepper

Dash of hot sauce

15 ml (1 tbsp) chopped fresh mint

2 ml (1/2 tsp) lemon zest

60 ml (1/4 cup) grated Parmesan cheese

Bring a medium saucepan of water to a boil. Set a medium bowl of ice water nearby. Spread a kitchen towel on the counter nearby.

When the water is at a boil, add the peas and blanch just until bright green, about 2 minutes. Use a slotted spoon to transfer the peas to the ice water to cool. Once cooled, use the slotted spoon to transfer the peas to the kitchen towel. Roll the peas gently to dry, then set aside.

In a large skillet over medium-high, heat the olive oil. Add the bread and saute until lightly browned. Stir in the garlic and cook for another minute, then transfer the bread to a large bowl. Add the peas, then toss well. Set aside.

In a small bowl, whisk together the avocado oil, vinegar, 2 ml (1/2 tsp) salt, 1 ml (1/4 tsp) black pepper and the hot sauce. Drizzle the dressing over the bread and pea mixture, then toss well to coat. Add the mint, lemon zest and Parmesan, then toss again. Adjust the salt and pepper as needed.

Nutrition information per serving (values are rounded to the nearest whole number): 386 calories; 145 calories from fat (38 per cent of total calories); 16 g fat (3 g saturated; 0 g trans fats); 3 mg cholesterol; 47 g carbohydrate; 13 g protein; 5 g fibre; 654 mg sodium.