Adapted from On Vegetables by Jeremy Fox
1/2 pound shucked peas (from about 1 pound of whole pea pods)
1 pound sunflower loaf (or any good, dense rye bread), lightly toasted and cut into 1/2-inch cubes
4 persian cucumbers, thinly sliced
16 stalks pencil-thin asparagus, cut into 1-inch lengths
1 tablespoon chopped fresh dill
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon sunflower seeds
1 teaspoon minced shallot freshly ground black pepper
1/4 cup labneh or Greek yogurt
2 ounces sunflower sprouts
Bring a pot of salted water to a boil over high heat. Prepare an ice bath in a bowl. Add the peas to the boiling water and blanch until just tender, about 2 minutes. Transfer the peas to the ice bath until cool. Drain on paper towels until dry.
In a bowl, combine the bread with the peas, cucumbers, asparagus, and dill. Dress with the olive oil, vinegar, sunflower seeds, and shallot. Season to taste with salt and pepper.
To serve, divide the salad across 4 bowls. Top each with a dollop of labneh and a sprinkling of sunflower sprouts. Dust the labneh with a pinch of black pepper.
On Vegetables by Jeremy Fox