100ml chardonnay vinegar
1¾ tsp sea salt
1 tbsp brown sugar
50g banana shallots, finely sliced
200g freshly podded young peas
Small handful of flat-leaf parsley, leaves roughly chopped
Small handful of mint leaves, torn
Juice of 1 lemon
1 tbsp fruity extra-virgin olive oil
Salt flakes and freshly ground black pepper


Combine the chardonnay vinegar, salt and brown sugar in a bowl. Stir until the salt and sugar have dissolved, then add the shallots. Leave to pickle for 30 minutes, then drain the shallots, discarding the pickling liquid.

Meanwhile, fill a saucepan with cold water, season with salt and bring to the boil over high heat. Add the peas and blanch for 2 minutes, then drain and immediately refresh in iced water for 1 minute. Drain.

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Combine the peas, herbs and pickled shallot in a salad bowl. Add the lemon juice and olive oil and season with salt flakes and pepper to taste.

This is an extract from the Broadsheet cookbook Home Made, which features 80 diverse recipes for home cooking, sourced from Melbourne's best cooks, chefs and restaurants. Published by Plum, the book is available for $49.95 at