Black Eyed Pea Salad with Smoked Mackerel

Ingredients

• 250 grams (8.8 ounces) dried black-eyed peas
• 100 grams (3.5 ounces) smoked mackerel fillets
• 200 grams (1 medium) cucumber (peeled and diced)
• 200 grams (1 large) tomato (finely chopped/ diced)
• 2 medium spring onions (minced)
• 1 1/2 teaspoon dried oregano
• 1 tablespoon fresh dill (minced)
• 3 tablespoons fresh lemon juice
• 4 tablespoons extra virgin olive oil

Instructions

1. 1

   Cook the Black-eyed Peas. Rinse with cold water, then add to a cooking pot with plenty of water and bring to a boil. Boil for 2 minutes, then drain. Add to the cooking pot again with plenty of hot water and some sea salt, and bring to a simmer. Simmer covered over low heat until tender but not mushy.

2. 2

   Drain and cool the peas. Drain peas in a strainer and allow to cool down to room temperature. Don't rinse with cold water as this will make their skin peel off.

3. 3

   Make the salad. Add the cooled black eyed peas to a large salad bowl and combine with the remaining ingredients. Shred the smoked mackerel fillets into pieces and mix them in the salad.

4. 4

   Marinate in the fridge for about 1 hour.

5. 5

   Serve with some crusty bread and enjoy!