SPLIT PEAS WITH VEGETABLES

Preparation Method :

• Place the split peas in a bowl, add the cold water and leave to stock for at least 4 hours or overnight.
• Place the peas and the soaking liquid in a fairly large saucepan, stir in the turmeric, if using, and bring to the boil. Skim off any surface scum, half cover the pan with a lid and simmer gently for 20 minutes or until the peas are tender and almost dry. Remove the pan from the heat and reserve.
• Meanwhile, cut the potatoes into 5 mm (¼ inch) thick slices. Heat the oil in a flameproof casserole, add the onions, potatoes and mushrooms and cook gently for 5 minutes, stirring frequently. Stir in the spices and fry gently for 1 minute, then add salt and pepper to taste, stock and cauliflower florets.
• Cover and simmer gently for 25 minutes or until the potato is tender, stirring occasionally. Add the split peas (and any of the cooking liquid) and the frozen peas. Bring to the boil, cover and continue cooking for 5 minutes.
• Stir in the halved cherry tomatoes and cook for 2 minutes. Taste and adjust the seasoning, if necessary. Serve hot, garnished with mint sprigs.