Grilled Vegetable And Black-Eye Pea Salad - cooking recipe

Ingredients

1 cup dried black-eye peas
2 cloves garlic, unpeeled
2 None portobello mushrooms, thinly sliced
2 medium zucchini, thinly sliced lengthwise
8 oz cherry tomatoes
1 tbsp olive oil
1 tsp finely grated lemon peel
2 tbsp lemon juice
1 tsp finely chopped fresh thyme
2 cups baby arugula leaves

Preparation

Place peas in a bowl and cover with water. Let stand overnight; drain. Cook in medium saucepan of boiling water for 20 mins, or until tender; drain. Rinse under cold water; drain.
Meanwhile, heat an oiled grill pan on medium-high heat. Cook garlic, mushrooms, zucchini and tomatoes, in batches, until tender.
Peel garlic; crush. Whisk garlic, oil, lemon peel and juice, and thyme in large bowl.
Add beans, vegetables and arugula to bowl with garlic mixture; toss gently. Season to taste.