Ingredients
Peas and Vegetables
- 1 pound (4 cups) fresh or frozen peas
- 2 to 3 radishes, thinly sliced
- 2 tablespoons finely minced yellow onion (about 1/4 small onion)
- 1/4 cup packed mint leaves, chopped
- 1/4 cup chopped chives
Seasoning and Dressing
- 1 1/2 teaspoons Kosher salt
- 2 tablespoons olive oil
- 1/4 teaspoon Aleppo pepper
- 1 teaspoon white wine vinegar
Cheese
- 2 ounces feta or shaved parmesan
Instructions
- Boil the peas: Bring a small pot of water to a boil. Add 1 1/2 teaspoons of Kosher salt, then add the peas. Cook for about 5 minutes until the peas are bright green and still have a slight bite—firm but tender, avoiding mushy texture.
- Drain the peas: Turn off the heat and drain the peas thoroughly to remove excess water.
- Make the sauce: In a medium skillet over medium heat, add the olive oil, minced onion, and Aleppo pepper. Sauté the onion until softened, about 5 minutes. Stir in the white wine vinegar, then remove from heat.
- Combine and season: To the skillet, add the sliced radishes and drained peas, folding gently to combine. Stir in the chopped mint and chives. Crumble feta or add shaved parmesan over the mixture. Taste and adjust seasoning with additional salt or pepper if desired.
- Serve: Transfer to a serving bowl or plate. Serve warm, at room temperature, or chilled according to preference.
Notes
- The dish can be enjoyed warm, room temperature, or cold, making it versatile for any season.
- Using fresh peas when in season will enhance the dish’s flavor and texture, but frozen peas work well too.
- Aleppo pepper can be substituted with a mild chili powder or paprika if unavailable.
- Feta adds a tangy salty flavor, while parmesan gives a nuttier note – either works deliciously.
- Adjust salt carefully since feta and parmesan are salty cheeses.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian