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Tiny, delicious and the sweetest of French endearments, petit pois are delicious in the springtime and perfect for enjoying over a lunch or dinner with loved ones. Try recreating it at home with this sweet pea and basil salad recipe:

Petit Pois


Serves 4


  • 280g small Italian peas
  • 40g shallots
  • 20g chives
  • Basil leaves (julienne) 
  • 40g confit tomato (see recipe below)

For the confit tomatothis can be substituted for sun-dried tomatoes 

  • 10g tomatoes
  • 10g sea salt
  • 15g sugar
  • 45g olive oil
  • A sprig of thyme
  • 4g finely chopped garlic

For the white balsamic dressing

  • 200ml white balsamic
  • 320ml olive oil
  • 40g jalapeno jus (juice from jalapeno jar)
  • 10g Maldon salt flake


  1. To make the confit tomato, blanch the tomatoes and skin them. Cut them into quarters and remove the insides, turning them into petals. Remove any moisture with a paper towel.
  2. Put the tomatoes into a bowl and add the salt, sugar, oil, thyme and garlic. Mix thoroughly and spread out on a baking tray and leave to dry in a warm oven (40 degrees Celsius).
  3. Leave in the oven for three hours, remove and leave to cool. Dice, then set aside.
  4. To make the dressing put all ingredients into a Tupperware container and shake thoroughly.
  5. Season the peas with salt and then add the shallots, chives, basil leaves and confit tomato cubes then mix thoroughly.
  6. Arrange on a plate and dress liberally with the white balsamic dressing
  7. Season to taste, then serve.


(Image from Rémi Gavrilovic under creative commons license.)