Fruity pea, tomato and rocket salad

Ingredients for 4 servings:

• 500 g peas, fresh, split
• 300 g cherry tomatoes, yellow
• 150 g arugula
• 100 g red currants
• 1 tbsp fennel seeds
• 1 tsp brown sugar
• 2 tbsp white balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp rapeseed oil
• Salt
• Pepper r, colored, from the mill

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 50 minutes

Blanch the peas in boiling, lightly salted water for 30 seconds. Drain in a sieve, rinse with ice-cold water, let drain, and then transfer to a large bowl or dish. Wash the currants and pull them off the vines with a fork. Wash, trim, and spin the arugula dry. Rinse the cherry tomatoes, halve them, and remove the stems. Add the currants, arugula, and cherry tomatoes to the peas and gently mix everything together. In a non-stick pan, roast the fennel seeds over low heat without adding any fat until they begin to “pop.” Then immediately place them in a mortar and pestle and roughly crush them. Thoroughly mix the sugar with the white balsamic vinegar, then whisk in the oils and add the fennel seeds. Season the dressing with a little salt and a few turns of mixed pepper. Pour over the salad ingredients and mix everything gently. Let the salad sit for another 15 minutes and then serve. It goes well with grilled meat.