Pea and Mint Salad on Labneh Recipe

Ingredients:

• 2 lbs assorted English, snow or sugar snap peas, or 4 lbs fava beans (see Cook’s Tip)
• 1/2 cup labneh
• 1 Tbsp fresh lemon zest
• Basil-Mint Dressing:
• 1/2 cup basil leaves, chopped, divided use
• 1/2 cup mint leaves, divided use
• 2 Tbsp fresh lemon juice
• 1 Tbsp champagne vinegar
• 1/4 cup Metropolitan Market Extra Virgin Olive Oil
• Salt and pepper

Directions:

1. See Cook’s Tip for preparing fava beans, if using. For snow peas and snap peas, remove tough strings along sides.
2. Bring a large pot of water to boil. Stir in 1 Tbsp salt. Fill a large bowl with ice water.
3. Carefully place peas in boiling water for 30 seconds. Using a slotted spoon, transfer to ice water and allow to cool for one minute. This will stop the cooking and preserve the bright green color. Drain thoroughly.
4. To prepare dressing, place 1/4 cup basil and 1/4 cup mint in food processor and blend. Add lemon juice, vinegar, and olive oil. Process until fully emulsified. Season with salt and pepper to taste.
5. Reserve 2 Tbsp dressing and toss remainder with cooked peas and/or fava beans. Add remaining herbs and mix gently.
6. To serve, spread labneh on a serving dish and top with reserved 2 Tbsp dressing. Place pea/bean salad on top. Sprinkle with lemon zest and finish with additional salt and pepper, if desired.
7. Cook’s Tip:
8. Fava Bean Preparation: One pound of fava beans yields about 1 cup of beans. They need to be double shelled. Start with clean pods; snap off stem end of pods, remove the string along the side, and open the pods. Pop out the beans; discard pods. Blanch in boiling, salted water for 2-3 minutes (large beans may take longer to cook). Drain beans and plunge into ice water to stop cooking. Drain again. Remove pale skins and discard. Use as directed in step 5.