Salatada

Black-eyed pea and pumpkin salad

Experience a burst of flavors with this delightful Black-eyed Pea and Pumpkin Salad. Perfect harmony of textures and tastes in every bite!

Ingredients:

cup dried black-eyed peas
cups water
/2 medium onion
bay leaf
/2 teaspoon salt
1/2 cups 1/2-inch cubes seeded peeled sugar pumpkin or butternut squash (about 170g)
tablespoons water
tablespoon olive oil
small garlic clove, minced
tablespoons extra-virgin olive oil
1/2 tablespoons fresh lime juice
cup thinly sliced red onion
/4 cup chopped green bell pepper
/4 cup chopped seeded peeled cucumber
plum tomato, seeded, chopped
tablespoons chopped fresh basil

Place the peas in a large saucepan and pour enough water to cover them by 3 inches. Allow the peas to soak for 2 hours. Then, drain the peas and put them back in the saucepan. Add 4 cups of water, onion, bay leaf, and salt. Bring the mixture to a boil, then lower the heat to medium, partially cover the pan, and simmer until the peas are soft, which should take around 30 minutes. Remove and discard the onion and bay leaf. Drain the peas and transfer them to a baking sheet with edges to cool. This step can be done a day in advance. Cover and refrigerate the peas until ready to use.
Preheat the oven to 400°F. Arrange the pumpkin slices in a single layer in an 8x8x2-inch glass baking dish. Drizzle them with 3 tablespoons of water and oil. Sprinkle salt and pepper over the pumpkin. Bake until the pumpkin is tender when pierced, turning them occasionally, for about 15 minutes. Add garlic, stir to coat, and let it cool.
In a bowl, whisk together oil and lime juice to make the dressing. Season the dressing with salt and pepper. In a large bowl, combine all the remaining ingredients including the peas. Add the dressing and toss everything together. Season with additional salt and pepper as needed. Finally, add the pumpkin and toss again. You can prepare this dish 2 hours ahead of time. Let it sit at room temperature before serving.

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