Soak the peas
for 24 hours, changing the water from time to time. Drain and rinse and
place in an pan of fresh cold water. Bring to the boil and simmer for 45
minutes. Drain. Place in a pan of fresh, salted water with a chopped
clove of garlic. Simmer until soft (30-60 minutes). Drain and rub off
the skins. (This is easier if they are put in a bowl of cold water).
Leave to dry before using in the salad. Rub the inside of a salad bowl
with the other clove of garlic and in it mix the peas with the quartered
tomatoes. Dress with a well-seasoned
vinaigrette dressing and garnish with black olives.