- lamb peas - 240 Grams
- salt - 1 1/4 Teaspoons
- garlic - 1 tooth
- black pepper - 16 pieces (peas)
- wine vinegar - 3 st. spoons
- olive oil - 2 items. spoons
- Dried oregano - 3/4 Teaspoons
- Cherry tomatoes - 240 Grams (cut in half)
- cucumber - 240 Grams
- pepper - 1 cup (green sweet)
- carrots - 2 pieces
- green onions - 3 pieces
- parsley - 3 st. spoons
- Basilica - 2 Art. spoons
Place the mutton peas and and 3/4 teaspoon salt into a large saucepan. Pour water to 5 cm. Bring to a boil. Reduce the heat and cook, stirring until the peas become soft, about 40 minutes. Drain and put in a bowl. You should get about 3 cups of peas. Meanwhile, mix the garlic and the remaining 1/2 teaspoon of salt until the consistency of the paste. Put into a bowl, add pepper, vinegar, butter and oregano. Mix with whisk. Pour the sauce over the peas. Let stand, stirring once or twice, for 30 minutes. Add tomatoes, cucumbers, sweet peppers, carrots, green onions, parsley and basil. Stir and immediately serve.
Servings: 6