Pea Salad with Aïoli Recipe | Fresh & Flavourful | TASTE

Ingredients

• 200 g garden or sugar snap peas, blanched
• 6 baby basil leaves, shredded
• For the dressing
• 1 clove garlic, crushed
• 1 t cumin seeds, toasted
• 2 t Dijon mustard
• 3 T extra virgin olive oil
• 4 T lemon juice
• salt to taste
• For the aïoli:
• 2 free-range egg yolks
• 1 cup sunflower oil
• 2 T Woolworths black tahini
• salt, to taste