Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Honey | 1 tbsp (21g) | 64 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup peas
- 80 ml olive oil
- 1 white onion, finely sliced
- 1 tablespoon Dijon mustard
- 60 ml red wine vinegar
- 1 tablespoon honey
- salt and pepper
- 1/3 cup pistachios, shelled
- 1/4 cup mint leaves
- 1/2 cup snow pea sprouts
- 100 g feta
- =
Directions
Blanch peas in a pan of boiling water for 2 minutes, or until bright green and just tender.
Drain and refresh in cold water.
Heat 1 T oil in skillet over medium heat,.
Add onion and stir for 1-2 minutes until soft and translucent.
For dressing, place mustard, vinegar and honey in a bowl.
Whisk in remaining oil, then season with salt and pepper.
Place onions, peas and pistachios in a large bowl with dressing and toss to combine.
Add mint and pea shoots and toss gently.
Crumble feta over top.