One of the great things about eating from root to fruit is the added variety of flavours and textures vailable to us. For example, sage flowers have the subtle taste of sage but are a little more floral than the leaves. Pea shoots offer a lighter and more delicate pea flavour than the pea. In this recipe, beetroot stalks bring that earthy beetroot taste, but with added crunch and freshness.
If you’re using split peas, then they’ll need to be soaked overnight in plenty of cold water before using.