Pea-fennel salad with lassi

Name: Pea-fennel salad with lassi
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g frozen peas; 2 Fennel tubers; 100 g pitted, dried dates; 1/4 potty Coriander; 500 g Whole milk yoghurt; 1 TEASPOON ground cardamom; 1/2 TEASPOON ground asafoetida (Stinkasant); 7-10 Tbsp Salt; 4 TABLESPOONS Oil

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g frozen peas
2 Fennel tubers
100 g pitted, dried dates
1/4 potty Coriander
500 g Whole milk yoghurt
1 TEASPOON ground cardamom
1/2 TEASPOON ground asafoetida (Stinkasant)
7-10 Tbsp Salt
4 TABLESPOONS Oil

Directions

1
Boil up about 1 litre of water in a pot. Add peas, simmer for about 2 minutes, pour into a sieve and rinse with cold water. Clean, wash and halve the fennel and cut out the hard stalk. Cut the fennel into thin strips. Cut dates in half. Mix the prepared ingredients
2
Wash the coriander, shake dry. Pluck off the leaves and chop finely. Finely puree yoghurt, cardamom, asafoetida and coriander, season with salt. Mix 1/4 of the yoghurt with oil and the salad and leave to stand. Dilute the rest of the yoghurt with 600 ml of water, season with salt if necessary and fill into glasses. Arrange the salad in bowls and serve with lassi. Naan bread tastes good with it