Blackened Periwinkle and Split Peas Bowl
- Dijon mustard245 ml147 kcal
- Dill1 bunch13 kcal
- Horseradish root203 g97 kcal
- Jicama1 piece152 kcal
- Periwinkle329 g283 kcal
- Ras el hanout3 g12 kcal
- Sea salt4 g0 kcal
- Smoked salt6 g0 kcal
- Split peas84 g286 kcal
- Sunflower oil41 ml362 kcal
- Sweet corn2 piece155 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Anatolian-inspired comfort food: tender periwinkle paired with sweet corn, horseradish root and jicama and split peas, finished with dill and a hit of smoked salt and ras el hanout. 1. Pat the periwinkle dry and season with sea salt, smoked salt and ras el hanout. 2. Heat sunflower oil in a heavy pan and sauté the periwinkle until it develops a deep golden crust, about 18 minutes. 3. Add sweet corn, horseradish root and jicama to the pan and cook until just tender, stirring in dill for fragrance. 4. Cook the split peas separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of dijon mustard before serving hot.