Mexican Split Pea Salsa
55 minutes
An abundant source of fibre and protein, split peas also supply good amounts of minerals, including iron and magnesium, and the disease-fighting B vitamin, folate.
Janet Mitchell
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Ingredients
Serves: 24
- 1 cup split peas
- 3 cloves garlic, crushed
- 1/4 cup fresh mint sprigs
- Salt
- 3 teaspoons vegetable oil
- 3/4 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- Cayenne pepper
- 1/3 cup lime juice
- 1/2 cup chopped fresh coriander
- 1 large tomato, diced
Directions
Preparation:20min ›
Cook:35min ›
Ready in:55min
- Combine the split peas, garlic, mint and a pinch of salt in a medium saucepan of water. Bring to the boil, reduce to a simmer and cook, stirring occasionally, for 30 minutes or until the split peas are tender. Drain; discard the mint.
- Meanwhile, heat the oil in a small frying pan over low heat. Add the ground coriander, cumin and a pinch of cayenne pepper, and cook for 30 seconds or until fragrant.
- Transfer the spiced oil to a medium bowl and whisk in the lime juice. Add the hot split peas, the chopped coriander and tomato, tossing well. Serve warm or chilled.
