Sweet pea salad with a creamy yoghurt dressing – Kalamata Papadimitriou

Sweet pea salad with a creamy yoghurt dressing

Dimitris Skarmoutsos, Chef



For the yoghurt dressing:
1 tbsp dried parsley
½ tsp dried dill
1 tsp garlic powder
1 tsp onion powder
1 tbsp coarse salt
½ tsp freshly ground black pepper
1 tsp honey
2 cups full-fat strained yoghurt

For the salad:
1 cup yoghurt dressing
3 tsp mustard with 50% less salt Kalamata Papadimitriou
1/3 cup sour cream
Salt, to taste
Black pepper, freshly ground, to taste
8 slices of bacon
2 cups of fresh sweet peas
2 cups chickpeas, cooked
½ cup celery, chopped
1 cup spring onion, finely chopped
1 ½ cups cashews, chopped
1 ½ cup cauliflower, chopped


For the yoghurt dressing:
In a small bowl add the parsley, dill, garlic and onion powders, salt and pepper and mix well.
Put the yoghurt in another bowl, add the spice mix and the honey and stir to combine.

For the salad:
In a small bowl, add 1 cup yoghurt dressing, the mustard with 50% less salt, the sour cream, salt and pepper, stir to combine and leave the new dressing aside.
Put the bacon in a frying pan and cook over medium to high heat until golden brown.
Chop the bacon and leave aside.
In a saucepan with boiling salty water, pour the sweet peas and cook for 1-2 minutes until tender.
Place the peas under cold running water to cool them down.
In a large bowl combine the peas, chickpeas, celery, spring onions, cashews, cauliflower and the bacon and mix well to combine the ingredients.
Pour the dressing over the salad and mix well.
Cover the bowl and place in the fridge for at least one hour before serving.

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