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An Inventive Springtime Pea and Mint Salad
An Inventive Springtime Pea and Mint Salad

An Inventive Springtime Pea and Mint Salad

Recipe Development Team
Recipe Development TeamPublished on March 17, 2015
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The long saga of the pea continues… Many of you will know about the constant struggle between Patrick’s love of peas and Luke’s reluctance to pop them out of their pods (to be fair he has to pop peas by the tonne which wreaks havoc with his delicate hands). To that end Patrick has been getting inventive and asked the team down at Steve’s leaves to send over their most spanking fresh pea shoots for a new recipe. This divine little recipe was the result!

Tags:
Not Suitable for Coeliacs
•Healthy
•Veggie
Allergens:
Mustard
•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes
Active
DifficultyEasy

Ingredients

serving amount

1.5

New Potatoes

1

Sugar Snap Peas

1

Wholegrain Mustard

(Contains: Mustard)

½

Lemon

1

Pine Nuts

3

Mint

1

Pea Shoots & Baby Leaves

4

Goat's Cheese

(Contains: Milk)

Not included in your delivery

Salt

Pepper

Olive Oil

Nutritional information

/ per serving
Energy (kJ)1904 kJ
Energy (kcal)455 kcal
Fat23 g
of which saturates13 g
Carbohydrate41 g
Protein22 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pot
•Bowl
•Grill Pan
•Knife

Cooking Instructions and Tips

Wash the new potatoes
1

Bring a large pot of water to the boil with 1⁄4 tsp of salt. Wash the new potatoes but leave the nutritious skin on. Cut the potatoes into eighths and cook in the boiling water for 10-15 mins until cooked through. Drain and allow to cool slightly.

2

Bring another pot of water to the boil with 1⁄4 tsp of salt. Add the sugar snap peas and boil rapidly for 2 mins until al dente (which means they still have a bit of crunch to them). Immediately drain the sugar snap peas and put in a bowl of cold water to stop them overcooking.

Make a vinaigrette
3

Make a vinaigrette by mixing the wholegrain mustard with the juice from half the lemon and 1⁄4 tsp of salt and some black pepper. Slowly mix in 2 tbsp of olive oil. Tip: If you have some, add 1⁄2 tsp of honey to the mustard or 1⁄2 tsp of sugar to sweeten the vinaigrette.

4

Toast your pine nuts by putting them in a dry frying pan on a medium heat. Tip: Watch them like an impatient driver watches a red traffic light, as they can burn easily.

Roughly chop half of the mint
5

Roughly chop half of the mint leaves and leave the rest whole.

6

Mix the pea shoots, cooked potatoes, sugar snap peas, whole mint leaves and chopped mint. Pour over as much vinaigrette as you like (keep any remainder for future salads). Tip: Try splitting some of the sugar snap peas in half for those extra presentation points!

Divide between your bowls ten crumble over the goat’s cheese and sprinkle
7

Divide the salad between your bowls ten crumble over the goat’s cheese and sprinkle over the toasted pine nuts.

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