PEA AND MINT BREAD SALAD
Start to finish: 30 minutes
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.