Mediterranean Pea Salad | With Pecorino, Mint & Flaked Almonds

Bring a pot of generously salted water to a boil. Add the frozen peas and blanch for about 2 to 3 minutes, so they stay bright green and crisp. Drain immediately in a colander and rinse with ice-cold water to stop the cooking process and preserve their freshness. Drain well.

In a non-stick pan without fat, gently toast the flaked almonds over medium heat for 2–3 minutes until fragrant and golden brown. Let cool on a small plate.

Peel the red onion, cut in half, and slice into paper-thin strips. Wash the organic lemon under hot water, rub dry, and finely grate half of the zest, then squeeze the juice of half the lemon. Wash the fresh mint, pat dry, and roughly chop the leaves. Sort and wash the arugula.