Teff salad with black-eyed peas, peppers and lime

Ingredients

For 1 serving

• Teff55 g
• Black-eyed peas50 g
• Bell peppers150 g
• Cherry tomatoes80 g
• Spring onions1
• Cilantro4 g
• Extra virgin olive oil10 g
• Lime juice1 tablespoon
• Paprikato taste
• Saltto taste

In season: July – September

Method

1. The evening before, soak the black-eyed beans in plenty of cold water.
2. Drain them, put them in a pan of cold water, bring to the boil and cook over medium heat for 25 minutes, until tender but whole; salt at the end of cooking and drain.
3. Meanwhile rinse the teff in a fine sieve, put it in a small pan with three times its volume of water and a pinch of salt, bring to the boil and cook over low heat for 15 minutes, stirring now and then, until the water is absorbed; fluff it with a fork and let it cool slightly.
4. Wash the pepper, remove the seeds and membranes and dice it; wash and quarter the cherry tomatoes; slice the spring onion and chop the coriander.
5. Combine the teff, beans and vegetables and dress with the oil, lime juice, a pinch of paprika and the coriander.