PEA SALAD WITH PICKLED SHALLOTS
BY ALMAY JORDAAN (OLD PALM LIQUOR) SERVES 4 AS A SIDE
100ml chardonnay vinegar1¾ tsp sea salt1 tbsp brown sugar50g banana shallots, finely sliced200g freshly podded young peas small handful of flat-leaf parsley leaves, roughly chopped small handful of mint leaves, torn1 lemon, juiced1 tbsp fruity extra-virgin olive oil
1 Combine chardonnay vinegar, salt and brown sugar in a bowl. Stir until salt and sugar have dissolved, then add shallots. Leave to pickle for 30 minutes, then drain shallots, discarding the pickling liquid.
2 Meanwhile, fill a saucepan with cold water, season with salt and bring to the boil over high heat. Add peas and blanch for 2 minutes, then drain and immediately refresh in iced water for 1 minute. Drain. 3 Combine peas, herbs…
