👨‍🍳 조리법

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.

   💡 전문가 팁: 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.

   💡 전문가 팁: 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.

   💡 전문가 팁: 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.

   💡 전문가 팁: 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.

   💡 전문가 팁: Adjust lemon juice and olive oil to your preference.
6. 6

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

   💡 전문가 팁: Serve warm or at room temperature.