Pea and bean salad with peanuts, tarragon oil and lime
2 tbsp peanut cream
150g sugar snap peas
1 cup pea sprouts
1 small red chili
50 ml grapeseed oil
For the pea cream, sweat the diced shallots in a saucepan with a little oil. Add 200g peas and approx. 2 tbsp water or white wine, season with salt, pepper and nutmeg and bring to the boil once. Mix together with the peanut cream and leave to cool.
For the tarragon oil, mix the tarragon with the grapeseed oil for about 5 minutes at 80°C. Pass through a fine sieve or hair net and let cool down quickly.
Put on a large pot of water, blanch the snow peas for about 15 seconds, rinse. Then blanch and cool the beans for about 4 minutes.
Fillet the limes, cut the chili into small cubes and chop the peanuts. Set everything aside for now.
Now cut the green beans into small pieces, cut the sugar snap peas into strips and marinate in a bowl together with the remaining 50g peas, the lime fillets, the chili, the tarragon oil and a pinch of salt.
First spread the creamed peas in a bowl or deep plate, then arrange the salad on top. Garnish with the pea sprouts and chopped peanuts.