Spring Pea Salad with Goats Cheese & Chilli Oil

This tasty spring dish will definitely put a spring back into your step! It's light, fresh and goes down a treat.

Main Image

Ready in 30mins

Prep 20mins

Serves 4-5 

 

Pea Salad 

200broad beans   

200g sugar snap peas 

1½ cups frozen peas 

¼ cup mint leaves 

25g pea shoots 

Zest and juice of 1 lemon 

Tbsp olive oil 

 

Chilli Oil 

1-2 tsp crushed chilli  

Tbsp olive oil 

 

To Serve 

200g goats cheese 

25g pea shoots 

 

 

Cook pea salad 

Bring a large pot of salted water to the boil. Add broad beans and sugar snap peas and cook for 2 minutes. Add peas and cook for a further 3 minutes until bright green and tender. Drain, rinse under cold water for about 5 minutes until cool and drain well. Pop the broad beans out of their shells and discard the tough outer layer. 

 

Make chilli oil 

 

Combine crushed chilli and olive oil in a small bowl and season to taste.

 

Finish pea salad 

In a medium bowl, mix together cooked peas, broad beans, sugar snap peas with mint leaves and first measure of pea shoots. Add lemon zest and juice, olive oil and toss to combine. Season to taste. 

 

Serve salad onto a serving platter, crumble over goats cheese and drizzle over chilli oil. Garnish with second measure of pea shoots and season.

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