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Justine Doiron

just real good food

Dairy Free, Dips + Spreads + Toppings, Recipes, Snacks + Sides, Special Diets, Vegan, Vegetables, Vegetarian · July 5, 2022

Purple Peas with Lemon Dill Dressing

Jump to Recipe Print Recipe

I’m a firm believer that simple vegetables only ever need a dressing and some crunch – and these blanched purple peas with lemon dill dressing are the perfect example. They are simple, easy, but absolutely delicious. The dressing is bright and creamy, easy to make and also so versatile – this is not limited to just peas! You can really use it however you like – although I am going to highly suggest you use it on a veg 🙂

Table of contents

  • Ingredients for these purple peas with lemon dill dressing
  • How to cook purple peas
  • How to make the lemon dill dressing
  • How to make the sesame breadcrumbs
  • How to plate these purple peas with lemon dill dressing
  • Looking for other veg-forward recipes?

Ingredients for these purple peas with lemon dill dressing

  • 3 cups purple peas
  • 1 tbsp Diamond Crystal kosher salt

For the lemon dill dressing

  • 1/3 cup tahini
  • 1 handful fresh dill, finely chopped
  • 3 cloves garlic, grated
  • 1 lemon, for zest and juice
  • 2 tbsp olive oil
  • 1/4 tsp red pepper flakes
  • 1/4 tsp fresh cracked black pepper, plus more to taste
  • 1/2 tsp Diamond Crystal kosher salt, plus more to taste
  • 1/4 cup ice water, plus more as needed

And for the sesame breadcrumbs

  • 1 piece day-old sourdough
  • 2 tbsp white sesame seeds
  • 1 tsp olive oil
  • salt to taste

For topping

  • 1 handful tender herbs, such as mint, parsley, dill

How to cook purple peas

Begin by cutting the rough edges off the peas.
Bring a large pot of water to boil, and add the 1 tbsp of salt. Prepare another large bowl of ice water to the side.
Add the peas to the pot and boil them for 4-6 minutes or until tender. Use a colander or slotted spoon to move the peas directly to the ice water. Set aside.


How to make the lemon dill dressing

In a small bowl, add the tahini, finely chopped dill, grated garlic, zest and juice from the whole lemon and olive oil. Season with red pepper flakes, salt and pepper and whisk to combine. Gradually drizzle in the ice water, whisking constantly until you for a thick dressing.

How to make the sesame breadcrumbs

To prepare the breadcrumbs, set the oven to broil. Pulse the day-old bread in a food processor until no piece is bigger than the size of a pencil eraser. Scatter the breadcrumbs on a baking sheet, and sprinkle the white sesame on top. Toss everything with a teaspoon of oil and season with salt. Broil for 5 minutes or until the sesame is golden brown.

How to plate these purple peas with lemon dill dressing

To plate everything, move the peas from the ice bath to a large plate. Pat them dry if you prefer.
Drizzle a generous helping of the dressing on top, then the breadcrumbs. Top with torn tender herbs and serve!

Looking for other veg-forward recipes?

Here are a few of my favorites from the blog!

Summer Shishito Pepper Salad
Raw corn, bright flavors and quickly sautéed shishito peppers make this salad one of my summer favorites. It's slightly spicy, earthy from the walnuts and so filling. Proving once and again that an amazing salad doesn't always start with lettuce.
Check out this recipe
Broccoli, Snap Peas & Crispy Tempeh Salad
This crispy tempeh salad is a flourish of green mixed with some incredibly bright and vibrant flavors. It's simple, it's filling, and it builds upon layer and layer of fun, fresh ingredients. Most of the work is done on your cutting board, and the sheet pan takes care of the rest, making it a really simple, really fulfilling weeknight meal.
Check out this recipe
Za’atar Butter Bean Salad
I can only describe this salad as an amalgamation of colors and flavors that I love, with a hit of za'atar that keeps everything together. It's a perfect summer salad. Use ripe and juicy cherry tomatoes, preferably as red as you can get them, and let the butter beans and pickled red onions bring the whole salad up another level. Parsley is there for some *greenage* but I wouldn't be mad at you if you also wanted to throw a little lettuce in the mix!
Check out this recipe

And that’s it for this garlic scape egg soup!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.

Purple Peas with Lemon Dill Dressing

This recipe just highlights the best of simple vegetables. I made it with purple peas (because I love some crazy colors), but this dressing can really go on anything – snap peas! Roasted asparagus! Crispy cauliflower! The world is really your oyster with this simple vegetable side dish.
Print Recipe Pin Recipe
Prep Time:15 minutes mins
Cook Time:20 minutes mins
Course: Side Dish
Cuisine: Fusion, Mediterranean
Keyword: dill, lemon, snap peas, tahini
Servings: 4 servings

Ingredients

  • 3 cups purple peas
  • 1 tbsp Diamond Crystal kosher salt

For the lemon dill dressing

  • 1/3 cup tahini
  • 1 handful fresh dill finely chopped
  • 3 cloves garlic grated
  • 1 lemon for zest and juice
  • 2 tbsp olive oil
  • 1/4 tsp red pepper flakes
  • 1/4 tsp fresh cracked black pepper plus more to taste
  • 1/2 tsp Diamond Crystal kosher salt plus more to taste
  • 1/4 cup ice water plus more as needed

For the sesame breadcrumbs

  • 1 piece day-old sourdough
  • 2 tbsp white sesame seeds
  • 1 tsp olive oil
  • salt to taste

For topping

  • 1 handful tender herbs, such as mint, parsley, dill

Instructions

  • Begin by cutting the rough edges off the peas.
  • Bring a large pot of water to boil, and add the 1 tbsp of salt. Prepare another large bowl of ice water to the side.
  • Add the peas to the pot and boil them for 4-6 minutes or until tender. Use a colander or slotted spoon to move the peas directly to the ice water. Set aside.
  • In a small bowl, add the tahini, finely chopped dill, grated garlic, zest and juice from the whole lemon and olive oil. Season with red pepper flakes, salt and pepper and whisk to combine. Gradually drizzle in the ice water, whisking constantly until you for a thick dressing.
  • To prepare the breadcrumbs, set the oven to broil. Pulse the day-old bread in a food processor until no piece is bigger than the size of a pencil eraser. Scatter the breadcrumbs on a baking sheet, and sprinkle the white sesame on top. Toss everything with a teaspoon of oil and season with salt. Broil for 5 minutes or until the sesame is golden brown.
  • To plate everything, move the peas from the ice bath to a large plate. Pat them dry if you prefer.
  • Drizzle a generous helping of the dressing on top, then the breadcrumbs. Top with torn tender herbs and serve!

Posted In: Dairy Free, Dips + Spreads + Toppings, Recipes, Snacks + Sides, Special Diets, Vegan, Vegetables, Vegetarian

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Hey! I'm Justine. A recipe developer, highly dedicated eater, and bread enthusiast with an archive of both savory and sweet. This is where I store all my recipes, feel free to take a look around!
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