Split pea salad with kimchi, potato and carrot
Split pea salad with kimchi, potato and carrot
The reason that split peas are mainly used for soups is because they have a natural proclivity to break down, turning into a silky mush. So, when using them for a salad, split peas must be cooked just right, still with a bit of a bite. They are nutty and earthy, a cross between a lentil and a chewy grain like farro.
Split peas come in green and yellow varieties. I used the green ones but the yellow ones would work too. Even though split peas are widely available, you may not have them in your pantry and if this is the case, you could substitute the split peas with lentils, farro, pearl barley or quinoa. Cook the same quantity as the split peas.
Kimchi once again proves that it is the most versatile of salad ingredients. Here, it is basically the ‘dressing’ for this salad, delivering a bold and funky flavour punch. Potatoes and carrots are stalwarts of our veg pantry and they work hard in this salad, providing bulk but also a hint of sweetness.
Serves 4
vegan and gluten free
Ingredients
- 215g (1 cup) green split peas, rinsed
- 1 litre (4 1/2 US cups) vegetable stock
- 680g (1 pound 8oz) small potatoes, halved
- 300g (about 3 small) carrots, cut diagonally into 1 cm / 1/2-inch slices
- extra virgin olive oil
- sea salt and black pepper
- 2 teaspoons nutritional yeast (or finely grated parmesan)
- 220g (1 cup) vegan kimchi, roughly chopped
- 2 tablespoons toasted white sesame seeds
- 2 scallions, trimmed and finely sliced
- Handful coriander/cilantro leaves, for serving
Place the split peas into a medium pot and add the stock. Bring to the boil, reduce heat to medium low and simmer for 25 to 30 minutes just until the split peas are tender but not mushy. They will still have a slight bite. Drain and leave to cool in a colander.
Preheat oven to 220˚C / 425˚F.
Place the potatoes and carrots onto a sheet pan and generally drizzle with olive oil. Season with about 1 teaspoon of sea salt, a big pinch of black pepper and add the gochugaru and nutritional yeast (or the substitutions). Toss really well to evenly coat the potatoes and carrots. Roast until the potatoes are tender and golden, 30-35 minutes.
In a large bowl, add the split peas, potatoes and carrots, along with the kimchi, 1 tablespoon of extra virgin olive oil, sesame seeds and scallions. Toss well. Taste and if it needs more seasoning, add salt and black pepper to your liking. To serve, top with coriander/cilantro.