Pea and Bean Salad V2

Pea and Bean Salad

Another very light and refreshing Salad, with a difference….

A crunchy Salad with a Peppered Steak for my Husband, or Fish with golden crispy skin is heaven for me.

Dare I say it, but getting older you don’t seem to need those huge Meals at the end of the day. So something that is Light, Nutritious, and Interesting ticks all the boxes for us.

This takes me back to when I was a child, my Mum was a fabulous Cook, Baker, anything to do with food, excellent.
Living in the Country away from Shops, you had to make do with what was in the Garden, the Orchard, or off the Land.
My Father Hunted for Wild Game so this allowed Mum to be a very inventive cook. Winning many “Country Women’s Division of Federated Farmers” Competitions.

This is where you could see those huge perfect, airy Sponges the height of Sky-Scapers bulging and dripping with Home-made Jam and Cream. Making a Childs mind work overtime. Wow, how could I get my mouth around that or better still, I wonder if anyone would catch me if I ran my finger around the sides and licked off the Cream. YUM.
A Child with Cream and Jam around their faces would have no Adult guessing.
These thoughts always ran through a Childs mind, believe me.

Salads were not on the Menu often in our House because Dad would work from Daylight until Dusk, never returning home for Lunch. So by the end of the day he was ravenous and wanting something quite substantial.
Plates piled high with Meat, Vegetables, and always Gravy, followed by Dessert and Custard or Home-made Ice-Cream. It seemed these were the set meals.

This is how our Salads were made when I was a Child.

Lettuce sliced ever so finely with a Bread Knife and placed into a Bowl. Only one variety of green Lettuce was grown, the ones with a huge heart.
Spring Onions, sliced and scattered over the top.
Tomato sliced over the top, sometimes Cucumber too.
20 minute HARD boiled Eggs, peeled and sliced with this Wire Egg Slicer gadget, then placed over the top. Often Free Range Duck Eggs were used.
A huge spoonful or two of Sugar, sprinkled over the top.
Followed by a Dressing made from Condensed Milk and Vinegar or “Verginegar” we called it as kids.


Pea and Bean Salad

  • 125g Amaranth
  • 125g Quinoa Mix or just one variety
  • 1 Tomato, chopped
  • 2 Spring Onions, sliced
  • 1 cup Cucumber, chopped
  • 1 cup Frozen Peas
  • 1 cup Frozen Edamame Beans
  • 1 tablespoon Olive Oil
  • 1/2 teaspoon Cumin
  • Lemon Juice
  • 1 Can Chickpeas
  • Fresh Mint Leaves, torn
  • Fresh Parsley,chopped
  • Sea Salt and Peppercorns for seasoning
  • 2 cups Vegetable Stock


Place the rinsed Amaranth and Quinoa into a medium sized Pot.

Add the Vegetable Stock and bring to the boil, once boiling reduce temperature to a simmer.

Simmer gently until all the Liquid has evaporated, about 20 minutes or so.

Transfer to a dish, fluff up with a fork and let cool.

While the Quinoa and Amaranth are cooking prepare the Salad.

Cut up the Cucumber and Tomato and place into a bowl.

Slice the Spring Onions thinly and place into the same bowl.

Blanch the Edamame Beans and Peas for about 2 minutes and leave to cool.

Cut up the Parsley, add to the Cucumber, Spring Onions and Tomato.

Fry the Chickpeas, Olive Oil and Cumin gently for about 3-5 minutes until warmed, let Cool

Place all ingredients into a clean Serving Dish and toss gently, add the torn Mint Leaves, Parsley and a good squeeze of Lemon Juice, toss.

If you don’t have Amaranth just use a mixture of Quinoa.

Season to taste.

Serves 4



  • 1/2 cup Plain Greek Yoghurt
  • 1/4 cup Pesto, Homemade or bought. I use Gluten Free “Barilla” Pesti alla Genovese from Countdown
  • 1 tablespoons Lemon Juice
  • Sea Salt to taste


Place all the above ingredients into a bowl and mix to combine.

Transfer to a Jug when ready to serve alongside the Salad.

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