Perfect summer lunch or dinner
Ingredients
2 cloves garlic, grated
2 tablespoons apple cider vinegar
3 tablespoon olive oil
1 tablespoon yellow mustard
1 tablespoon hot sauce (like sriracha)
1 teaspoon honey
¾ teaspoon salt, divided
¼ teaspoon freshly ground black pepper
1 cup black-eyed peas, rinsed and cooked
2 small cucumbers, cut into ½-inch pieces
Any bell pepper – 1 chopped in chunks
½ onion, finely chopped
1 cup cherry tomatoes, halved
¼ cup fresh dill
Handful of feta or paneer
And your favourite nuts
Directions:
- In a large bowl, whisk together garlic, vinegar, mustard, hot sauce, honey, ¼ teaspoon salt, and pepper until smooth. Add oil in a slow, steady stream, whisking constantly, until emulsified.
- Add chawli, cucumbers, onion, tomatoes, dill, and remaining ½ teaspoon salt, tossing until well combined.
- Serve immediately, or let sit at room temperature for up to 1 hour or refrigerate up to 1 day.