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.

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    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

    Preparation:20min  ›  Cook:35min  ›  Ready in:55min 

    1. 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.
    2. 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.
    3. 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.

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