Mangetout means ‘eat everything’, which is exactly what makes this type of pea a healthier option than regular peas. Since you eat the entire pod, you get a lot more fiber in your diet as well as more vitamins A and C (both antioxidants).
This garden salad uses mangetout instead of the usual cucumbers, which gives it surprising sweetness with super crunch. I recently found some really pretty purple salad onions (which seem to be a cross between a scallion and a red onion), which I added to give a nice kick, and served it with chive dressing.
GARDEN SALAD AND MANGETOUT WITH CHIVE DRESSING
1 cup / 200mL buttermilk or laban
2 tsp white vinegar
1 medium garlic clove, finely diced or minced
4 Tbsp freshly chopped chives
1/2 – 1 tsp sea salt
1/2 tsp freshly ground pepper (or to taste)
Green salad leaves (ie. Little Gem, Butterhead, or any leaf with a soft flavor), 5oz / 140g (approximately 4 good handfuls)
12 cherry tomatoes, halved
4-6 scallions/spring onions (or purple salad onions), finely sliced
4 oz / 100g mangetout, cut into thirds
- Prepare the dressing by combining all the dressing ingredients in a screw-top jar, and shaking together. Place in the refrigerator until ready to use.
- To make the salad, tear the salad leaves into large pieces and either place in a large salad bowl or on individual plates.
- Cut the rest of the vegetables: cherry tomatoes cut in half, scallions/spring onions finely sliced, and mangetout cut in thirds.
- Evenly scatter the tomatoes, scallions/spring onions, and mangetout over the salad leaves.
- Pour the dressing on top just before serving.