Black eyed peas with courgettes, olive oil and lemon juice

I recently made the same dish with chard of which i had no idea was the winter version. So here i've included super seasonal courgettes that i purchased at the local market here in North Cyprus. It most definitely lightens and refreshes the dish making it the perfect version for the warmer summer months.

Recipe

400g black eye peas, soaked in cold water for 12 hours

3 cloves garlic, peeled

2 bay leaves

2 lemons

2 spring onions or 1 white onion, chopped

4 courgettes, cut into half moons

olive oil

salt and pepper to taste

Method

1. Place the peas in a pan, cover with cold water and bring up to the boil. Cook for three minutes before straining the peas and repeating the process once more. This will keep the colour and markings on the peas and stop them going black.
2. Place the peas back in a clean pan and add the garlic, bay leaves, lemon juice. Add double the amount of water to peas and bring them up to the boil. Simmer gently for around 40 minutes until the peas are soft and tender.
3. Meanwhile sweat the onions off in a pan with some olive oil and pinch of salt. when the onions are soft and translucent add the courgettes along with a good splash of water. Place a tight fitting lid on top and let the courgettes steam for about 8 to 10 minutes or again until tender.
4. When the peas are cooked add them to the courgettes and mix thoroughly. Add plenty of lemon juice, olive oil and salt and cracked black pepper to taste. Allow to chill down and rest in the fridge for a few hours before serving. This makes the dish really refreshing but also allows the peas to soak up all the flavour!