Warm Carlin Pea “Hummus” and Salad

Method

For the 'hummus':

1. Heat the garlic in the olive oil in a small pan until it just begins to colour. The idea is just to reduce the garlic’s bite, bring out the aromas and infuse the oil, you’re not frying so gently does it.
2. Now add the oil and garlic to a blender with the drained peas (save the cooking/can water), half of your fermented barley (or other source of Umami flavour) and the orange juice.
3. Blend to a purée, smooth or textured (that’s your choice). Taste and add the remaining fermented barley, vinegar, salt and pepper to taste.
4. If the purée feels too stiff do add a splash of the cooking/can water to loosen.
5. When ready to serve you can warm through the “hummus” in your garlic oil pan and then spread onto a serving plate with the back of a spoon.

For the salad:

1. Place the sliced red onion in a small bowl with the vinegar and salt, massage it with your finger tips for a few seconds and then set aside to soften and turn a glorious fuchsia pink.
2. Arrange the remaining ingredients on top of the warm pea purée, top with the onion and then add a drizzle of olive oil, the vinegar from the onion bowl and plenty of freshly ground black pepper.