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
- 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!
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
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!
