👨‍🍳 Instructions

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.

   💡 Tip: 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.

   💡 Tip: 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.

   💡 Tip: 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.

   💡 Tip: 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.

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

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

   💡 Tip: Serve warm or at room temperature.