Spiced Beetroot, Black Barley & Flamingo Pea Salad

Braised Tofu, Flamingo Peas, Kale & Walnut Curry

Whole Flamingo Peas - Hodmedod's British Pulses & Grains

Whole Flamingo Peas, Organic

Name: Whole Flamingo Peas, Organic
Brand: Hodmedod's British Pulses & Grains
SKU: L-OWPP/R5
Price: 2.69 GBP
Availability: InStock

Size (buy more and save)

swatch-500g-pack

500g pack £2.69

swatch-1kg-save-10

1kg - save 10% £4.84

swatch-5kg-save-20

5kg - save 20% £21.52

swatch-25kg-save-30

25kg - save 30% £94.15

Free UK delivery on all orders over £40

The organic flamingo has landed! We're excited to offer pink Flamingo peas from the very first organic UK harvest, grown by the Swires at Balmakewan Farm in Aberdeenshire, Scotland.

These amazing pink Flamingo Peas are a new variety, named by you.

The subtle pink colour of these peas is the result of the intensely orange cotyledon showing through the translucent white skin. When cooked you'll find that the rich yellow / orange colour shows through more.

Pink peas make superb hummus and can be substituted in recipes for other whole peas, especially whole yellow or blue peas, or for chickpeas. We look forward to hearing how you've cooked them!

Cooking
Ingredients
Nutrition

Flamingo Peas can be cooked in just the same way as other whole dried peas.

Cooking instructions

Soak overnight - or quick-soak by placing in boiling water, taking it off the heat and leaving for one hour.

After soaking , rinse, place in a pan with plenty of water, bring to the boil, cover and simmer for 40 to 45 minutes until tender.

Adding bicarbonate of soda (baking soda) when soaking will result in softer cooked peas. Cooked peas can be used immediately or frozen.

Notes on Cooking Dried Pulses

Cooking times for dried pulses will be longer at higher altitudes and when cooking with hard water or older pulses.

Adding bicarbonate of soda (baking soda) during soaking and/or cooking will soften the pulses and reduce the cooking time.

Cooked pulses can be used immediately or frozen for later use.
Ingredients

Pink Peas

Allergy information

No Allergens
Typical values for whole dried peas Per 100g

Energy 1066kJ (257kcal)

Fat 1.7g

of which saturates 0.3g

Carbohydrate 15.7g

of which sugars 3.9g

Fibre 46.8g

Protein 21.3g

Salt 0g

Category: Flamingo Peas , New , Pink Peas , Whole Peas

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Recipes using Whole Flamingo Peas, Organic

Spiced Beetroot, Black Barley & Flamingo Pea Salad

View Full Recipe

Isabella Palmer's salad of beetroot, barley and peas is a real show-stopper: textured, zippy and vibrant. The beetroot and the black barley are both full of antioxidant anthocyanins, giving them such rich colour. This salad keeps well in the fridge for batch lunches (but if you’re making ahead, add the crispy topping just before serving).

Ingredients

2 tsp Coriander Seeds
2 tsp Cumin Seeds
1 tsp Black Peppercorns
1 tsp Fennel Seeds
½ tsp Chilli Flakes
4 tbsp Olive Oil
3 large Garlic Cloves, sliced
12 Fresh Curry Leaves
2 tbsp Flaked Almonds
Juice of one and a half Lemons
1 tbsp Cider Vinegar (+ more to taste)
2 cups Cooked Black Barley (from about 3/4 cup dried)
1.5 cups Cooked Whole Flamingo Peas (from about 1/2 cup dried)
3 small-ish Raw Beetroots (about 180g)
A handful of Fresh Mint Leaves
Salt and Pepper, to taste

Method

Firstly, toast your spices in a small dry frying pan until fragrant and popping (a few minutes). Remove to a spice grinder or pestle and mortar and roughly break down - you want to keep some texture.
Into the same frying pan add the olive oil, sliced garlic, and curry leaves. Fry until the curry leaves are crisp and the garlic slices beginning to turn golden. Remove the curry leaves and garlic with a fork so that they don’t burn, and set aside. Decant the oil to a separate small heatproof bowl or jug (in which you will make the dressing).
Now, again using the same frying pan, toast the flaked almonds until light brown, then scrape into the same bowl as the garlic and curry leaves. Reserve.
To make the dressing, once the olive oil has cooled a little, whisk in the juice of the lemons and the tablespoon of cider vinegar.
Now it’s time to assemble. Peel and grate your beetroots (I recommend gloves and an apron) into a large serving bowl. Add the barley, flamingo peas, blitzed spices, and a big pinch of salt. Pour over the dressing, mix thoroughly, and taste. Adjust the salt and acidity as you like, I add a dash more vinegar as I favour sharp salads. When it’s to your liking, toss through the fresh mint. Finish with the crispy topping: curry leaves, garlic, and flaked almonds. Serve.

Braised Tofu, Flamingo Peas, Kale & Walnut Curry

View Full Recipe

Adapted from an Ottolenghi recipe in the Guardian's Feast supplement - this is an absolute winner and demonstrates a brilliant way with walnuts, as well as our superb pink Flamingo peas.

Serves 3 to 4

Ingredients

1 Block of firm tofu
1 Onion
4 Garlic cloves
220g Plain Yoghurt
30g Walnuts
1 tsp Cumin Seeds
1 tsp Black Mustard Seeds
2 tbsp Jamie Oliver's Madras Curry Paste (or use powder, or your own blend)
¼ tsp Ground Turmeric
1 tsp Unrefined Sugar
1 Large handful cooked Greens, pre-steamed kale in this case
100g cooked Whole Flamingo Peas
1 Lime, juiced
Salt and Pepper, to taste
Rapeseed Oil

Method

Cut the tofu into 3cm cubes and shallow fry in hot oil for five mins (turning regularly until all sides are golden brown). Set the tofu aside on a plate, leave the oil in the pan.
Finely slice the onion and garlic, season and fry in the oil for 15 mins until translucent and browning.
As the onion cooks, blend the yoghurt, lime juice, walnuts and a little salt until completely smooth.
Heat a tablespoon of oil in a small pan add the cumin and mustard seeds, and fry until the mustard seeds start to pop. Take off the heat and put to one side.
Return the tofu to the onion pan stir in the curry paste and turmeric, and fry for 30 seconds.
Pour in the yoghurt mixture, 250ml water and the sugar if using, cook for 5 mins at a medium heat. The sauce will start to thicken and coat the tofu.
Add the peas and steamed kale - continue to heat for 5 mins or so.
Pour the mustard and cumin oil all over the top and serve.
We rubbed more of the Madras paste on some pink fir apple potatoes, roasted them and served as a side, but this dish would equally go well with a flat bread or a cooked grain like rice, emmer or pearled barley - or just eat it on it's own.

View all recipes

Spiced Beetroot, Black Barley & Flamingo Pea Salad
Braised Tofu, Flamingo Peas, Kale & Walnut Curry
View All Recipes

Spiced Beetroot, Black Barley & Flamingo Pea Salad

View Full Recipe

Isabella Palmer's salad of beetroot, barley and peas is a real show-stopper: textured, zippy and vibrant. The beetroot and the black barley are both full of antioxidant anthocyanins, giving them such rich colour. This salad keeps well in the fridge for batch lunches (but if you’re making ahead, add the crispy topping just before serving).

Ingredients

2 tsp Coriander Seeds
2 tsp Cumin Seeds
1 tsp Black Peppercorns
1 tsp Fennel Seeds
½ tsp Chilli Flakes
4 tbsp Olive Oil
3 large Garlic Cloves, sliced
12 Fresh Curry Leaves
2 tbsp Flaked Almonds
Juice of one and a half Lemons
1 tbsp Cider Vinegar (+ more to taste)
2 cups Cooked Black Barley (from about 3/4 cup dried)
1.5 cups Cooked Whole Flamingo Peas (from about 1/2 cup dried)
3 small-ish Raw Beetroots (about 180g)
A handful of Fresh Mint Leaves
Salt and Pepper, to taste

Method

Firstly, toast your spices in a small dry frying pan until fragrant and popping (a few minutes). Remove to a spice grinder or pestle and mortar and roughly break down - you want to keep some texture.
Into the same frying pan add the olive oil, sliced garlic, and curry leaves. Fry until the curry leaves are crisp and the garlic slices beginning to turn golden. Remove the curry leaves and garlic with a fork so that they don’t burn, and set aside. Decant the oil to a separate small heatproof bowl or jug (in which you will make the dressing).
Now, again using the same frying pan, toast the flaked almonds until light brown, then scrape into the same bowl as the garlic and curry leaves. Reserve.
To make the dressing, once the olive oil has cooled a little, whisk in the juice of the lemons and the tablespoon of cider vinegar.
Now it’s time to assemble. Peel and grate your beetroots (I recommend gloves and an apron) into a large serving bowl. Add the barley, flamingo peas, blitzed spices, and a big pinch of salt. Pour over the dressing, mix thoroughly, and taste. Adjust the salt and acidity as you like, I add a dash more vinegar as I favour sharp salads. When it’s to your liking, toss through the fresh mint. Finish with the crispy topping: curry leaves, garlic, and flaked almonds. Serve.

Braised Tofu, Flamingo Peas, Kale & Walnut Curry

View Full Recipe

Adapted from an Ottolenghi recipe in the Guardian's Feast supplement - this is an absolute winner and demonstrates a brilliant way with walnuts, as well as our superb pink Flamingo peas.

Serves 3 to 4

Ingredients

1 Block of firm tofu
1 Onion
4 Garlic cloves
220g Plain Yoghurt
30g Walnuts
1 tsp Cumin Seeds
1 tsp Black Mustard Seeds
2 tbsp Jamie Oliver's Madras Curry Paste (or use powder, or your own blend)
¼ tsp Ground Turmeric
1 tsp Unrefined Sugar
1 Large handful cooked Greens, pre-steamed kale in this case
100g cooked Whole Flamingo Peas
1 Lime, juiced
Salt and Pepper, to taste
Rapeseed Oil

Method

Cut the tofu into 3cm cubes and shallow fry in hot oil for five mins (turning regularly until all sides are golden brown). Set the tofu aside on a plate, leave the oil in the pan.
Finely slice the onion and garlic, season and fry in the oil for 15 mins until translucent and browning.
As the onion cooks, blend the yoghurt, lime juice, walnuts and a little salt until completely smooth.
Heat a tablespoon of oil in a small pan add the cumin and mustard seeds, and fry until the mustard seeds start to pop. Take off the heat and put to one side.
Return the tofu to the onion pan stir in the curry paste and turmeric, and fry for 30 seconds.
Pour in the yoghurt mixture, 250ml water and the sugar if using, cook for 5 mins at a medium heat. The sauce will start to thicken and coat the tofu.
Add the peas and steamed kale - continue to heat for 5 mins or so.
Pour the mustard and cumin oil all over the top and serve.
We rubbed more of the Madras paste on some pink fir apple potatoes, roasted them and served as a side, but this dish would equally go well with a flat bread or a cooked grain like rice, emmer or pearled barley - or just eat it on it's own.

Whole Flamingo Peas, Organic

Cooking instructions

Notes on Cooking Dried Pulses

Ingredients

Allergy information