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Rustic Black Badger Carlin Pea Salad

Lizzy Hughes of the Our Lizzy vegetarian cookery school in Malvern, Worcestershire sent us this mouth-watering recipe for a spicy and colourful summer salad of our "Black Badger" Carlin Peas.

Rustic Black Badger Carlin Pea Salad


  • 200g Dried Black Badger Carlin Peas or 2 x 400g Canned Carlin Peas
  • 2 cloves garlic, crushed
  • 2 tbsp olive oil
  • juice and zest of 1 lemon
  • pinch of chilli flakes
  • 50g sun dried tomatoes, chopped
  • salt and freshly ground pepper
  • chopped basil
  • salad leaves to serve


  1. If using dried Black Badger Carlin Peas, soak in a large saucepan of water overnight, then bring to the boil and simmer for about 45 minutes.
  2. If using canned Carlin Peas, simply drain and rinse.
  3. Put the cooked black badgers in a bowl, add the crushed garlic, chilli flakes oil and lemon juice. Mix well.
  4. Add the other ingredients mix carefully and place in the fridge so that the flavours develop.
  5. Perfect served with crusty bread.

Lizzy’s Cooking Tip

When cooking dried black badger peas it’s worth cooking a large amount.  When cool place in freezer bags or tubs and store in the freezer until needed.

Lizzy Hughes
Lizzy Hughes


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