Green Split Pea Salad
A simple, nourishing lentil salad that gets better the longer it sits and adds a little bit of creativity to your usual salad rotations.
Green Split Peas
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2 cups dried green split peas
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2 fresh bay leaves
- 5 thyme sprigs
Dressing
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3 tablespoons extra-virgin olive oil
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3 tablespoons lemon juice
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1 tablespoon Dijon mustard
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1 teaspoon honey or maple syrup
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½ teaspoon garlic powder
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Salt and freshly cracked black pepper
Salad
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2 medium carrots, thinly sliced
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2 large handfuls rocket
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1 large handful parsley, finely chopped
Method
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Cook the split peas
Rinse the split peas very well. Add them to a large saucepan with plenty of water, bay leaves, and thyme. Bring to a gentle simmer and cook until just tender but still holding their shape (about 25–30 minutes). Drain well and discard the herbs and bay leaves while still warm -
Make the dressing In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic powder, salt, and pepper.
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Dress while warm
Add the warm lentils to the dressing and toss gently. This helps flavour absorption. -
Assemble the salad
Fold through carrots, rocket & parsley. Taste and adjust seasoning if needed. -
Rest briefly
Let the salad sit for 5–10 minutes before serving to allow flavours to settle.
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