½kg black-eyed peas
3 spring onions - chopped
1 dried onion - finely chopped
2 tbsps capers
1 tbsp parsley - finely chopped
3 tbsps extra virgin, orgranic olive oil
3 tbsps white vinegar
10 Wrinkled organic olives
salt
ground black pepper

3 spring onions - chopped 1 dried onion - finely chopped 2 tbsp s capers 1 tbsp parsley - finely chopped 3 tbsp s extra virgin, orgranic olive oil 3 tbsp s white vinegar 10 Wrinkled organic olives

Step 1: Wash the black-eyed peas well, and boil them in salted water for 45 minutes, until soft but before they turn pulpy. Skim off the foam as it rises to the top while they boil.

Step 2: Remove the saucepan from the stove and strain the peas very well - getting rid of all the water. Set aside to cool.

Step 3: When cool enough, empty them out into a salad bowl and combine the rest of the ingredients. Mix very well.

Step 4: Serve the salad cold and garnish with the olives