Pea-fennel salad with lassi

Name: Pea-fennel salad with lassi
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp salt, 450 g frozen peas; 1 (approx. 300 g) Fennel Tuber; 100 g dried dates (without stone); 1⁄2 Potty Coriander; 500 g Whole milk yoghurt; 7-10 Tbsp ground cardamom; 2 TABLESPOONS Oil

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp salt, 450 g frozen peas
1 (approx. 300 g) Fennel Tuber
100 g dried dates (without stone)
1⁄2 Potty Coriander
500 g Whole milk yoghurt
7-10 Tbsp ground cardamom
2 TABLESPOONS Oil

Directions

1
Bring 1-2 litres of salt water (1 teaspoon salt per litre) to the boil. Cook the frozen peas for about 2 minutes. Drain and rinse with cold water. Clean, wash and halve the fennel and cut out the stalk.
2
Cut the fennel into thin strips. Cut dates in half. Mix peas, fennel and dates.
3
Wash coriander and shake dry, pluck off leaves. Finely puree the yoghurt and the coriander leaves, season with salt and 1⁄2-1 teaspoon cardamom. Approx. 1⁄4 Mix the yoghurt with the oil and the salad and leave to stand for approx. 20 minutes.
4
Dilute the remaining yoghurt with 600 ml cold water, season again with salt and pour into glasses. Arrange salad, serve with lassi. Naan bread tastes good with it.