👨‍🍳 تعليمات

1. 1

   Rinse the black-eyed peas thoroughly. If time permits, soak them in cold water for an hour or overnight to aid digestion and reduce cooking time.

   💡 نصائح احترافية: Soaking is optional for black-eyed peas but can be beneficial.
2. 2

   Place the peas in a pot with about 1.5 liters of water. Squeeze the juice of half a lemon into the water and add the lemon half. Bring to a boil, skimming off any foam.

   💡 نصائح احترافية: Adding lemon while boiling helps keep the peas white.
3. 3

   Boil for about 10-15 minutes. Drain and rinse the peas. Refill the pot with fresh water, add the zucchini slices and salt. Continue to boil until the peas are tender and the zucchini is cooked, about 20-25 minutes.

   💡 نصائح احترافية: Cooking time may vary depending on the brand of peas and desired tenderness.
4. 4

   Drain the peas and zucchini well. Discard the lemon half.

   💡 نصائح احترافية: Ensure excess water is drained to prevent a watery salad.
5. 5

   In a serving bowl, combine the cooked louvi and zucchini. Drizzle generously with extra virgin olive oil and the juice of the remaining lemon half. Season with salt and pepper.

   💡 نصائح احترافية: Adjust lemon juice and olive oil to your preference.
6. 6

   Stir in the chopped fresh parsley. Garnish with sliced spring onions.

   💡 نصائح احترافية: Serve warm or at room temperature.