salad
- 2 little gem lettuces, leaves separated
- 150g peas (fresh or frozen)
- 150g broad beans (fresh or frozen, peeled if large)
- small handful mint leaves and dill
- 1 tbsp lemon juice
- 1 tbsp olive oil
Lettuce, peas & sesame aioli
Ella Gibbons
30th April 2026
Lettuce, peas & sesame aioli
30 min
This spring salad recipe by Ella Gibbons at The Palomar of Studio Paskin combines little gem, peas, broad beans, herbs and pickled shallots with a creamy sesame aioli and toasted spice mix for a fresh, vibrant dish full of texture and bold flavour.
Serves 4.
Ingredients
sesame aioli
- 1 egg yolk
- 1 tsp Dijon mustard
- 1 tsp soy sauce
- 1 tbsp rice wine vinegar
- 1 small garlic clove, finely grated
- 1 tsp finely grated ginger
- 1 tbsp tahini
- 150ml vegetable oil
spice mix
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp nigella seeds
- 2 tbsp sesame seeds (white or mixed), toasted
- 1 tbsp Aleppo pepper (or mild chilli flakes)
pickled shallots
- 2 shallots, thinly sliced into rings
- 3 tbsp apple cider vinegar
- 2 tbsp water
- 1 tsp sugar
- ½ tsp salt
Method
pickled shallots
Pickle the shallots by combining the vinegar, water, sugar and salt, then adding the sliced shallots. Set aside.
spice mix
Lightly crush the fennel, cumin, coriander and nigella seeds, then mix with the sesame seeds and Aleppo pepper.
sesame aioli
For the aioli, whisk the egg yolk with the mustard, soy, vinegar, garlic, ginger and
tahini. Slowly add the oil, whisking constantly, until thick and glossy. Loosen with a little cold water if needed, and season.
salad
Cook the peas and broad beans in salted boiling water for 2–3 minutes until tender, then drain and cool.
Toss the lettuce, peas and beans with the olive oil, lemon juice and a pinch of salt then add a few tablespoons of aioli and toss again.
serve
Arrange on a platter and finish
with the pickled shallots, herbs and spice mix.
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