What you Need :
- 1 lb fresh purple hull peas
- ¼ cup olive oil
- 3 tablespoons flat leaf parsley, chopped
- 3 tablespoons fresh dill, chopped
- 1 pint cherry tomatoes, halved
- ½ teaspoon ground cumin
- 3 cloves garlic, minced
- Juice from 1 lemon
- Salt and pepper to taste
How to Make It :
Place peas in a large saucepan and cover with water. Bring to a boil and reduce to a simmer. Cook until just tender. Drain. In a large bowl, combine cooked peas with remaining ingredients. Let stand for 30 minutes to allow flavors to combine. Serve chilled or at room temperature.
Recipe courtesy of Melissa Peterson