Lenten Recipe Series: Black-Eyed Pea Salad

Ingredients

• 1 tin (400g) black-eyed peas, drained and rinsed
• 230g cherry tomatoes, whole
• 1 red onion, diced
• 1 red pepper, diced
• 1 yellow pepper, diced
• 4 celery sticks, diced
• 1/2 bulb of fennel, diced
• 250g chestnut mushrooms, cut into sixths
• 150g spinach
• 5 spring onions, chopped
• 30g fresh parsley, finely chopped
• 4 tablespoons extra virgin olive oil, for sautéing
• 4 garlic cloves, crushed
• 5 tablespoons extra virgin olive oil
• 1 lemon, freshly squeezed
• 1 tablespoon sherry vinegar
• 1 heaped teaspoon Dijon mustard
• 1 heaped teaspoon honey
• sea salt and freshly cracked black-pepper, to taste