Step 1

Rinse the black-eyed peas. Bring to a boil in ample cold water. Remove, drain and place back in the pot with fresh water. Bring back to a boil, add a little salt, and simmer over medium heat for about 25 minutes, until tender but al dente. Drain.

Step 2

Chop the onion, celery and garlic. Chop the dill. Combine the black eyed peas, onion, celery, garlic and dill.

Step 3

Pound the mastiha crystals with a pinch of salt in a small mortar with a pestle until powdery.

Step 4

Whisk together the lemon juice, mustard, and olive oil until smooth. Whisk in the pounded mastiha and season to taste with salt. Pour dressing into salad and serve, garnished with some pink peppercorns.