As promised, I said I would share a recipe made with my homegrown pea shoots that I planted on September 9. After 26 days I harvested them to try Lorraine Pascale’s pea shoot recipe.

Pea shoots ready to harvest. Yielded roughly 4 cups.

Mango, feta & avocado salad with fresh lime juice

adapted from Lorraine Pascale’s original recipe

4 cups of pea shoots
250 g feta cheese, crumbled
1 large mango, diced (video: how to dice mango)
4 radishes, thinly sliced
2 ripe avocados, diced
1/4 cup fresh basil leaves
A drizzle of extra virgin olive oil
1 lime, juice
Freshly ground black pepper

Cut the pea shoots into 3 bite sized sections, lengthwise, onto large salad bowl.  Add diced mango, feta cheese, radishes, avocado and basil leaves. Drizzle the olive oil and add the lime juice. Season with pepper.

Quinoa with Coriander

1 1/2 cups quinoa
1/4 cup coriander, chopped,
1/4 cup dried onion flakes
1 tsp dry garlic flakes
1 tsp olive oil
freshly ground pepper

In a pan bring 3 cups of water to a boil. Add quinoa, onion, garlic, olive oil, a dash of pepper and leave to cook on a medium to low heat for 10 minutes. 2 minutes before finishing, add the coriander. Serve with the salad.