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An Inventive Springtime Pea and Mint Salad

An Inventive Springtime Pea and Mint Salad

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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 CoeliacsHealthyVeggie
Allergens:MustardMilk

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 conflict 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.

Preparation Time30 minutes
Difficulty levelEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1.5 cup(s)

New Potatoes

1 cup(s)

Sugar Snap Peas

1 tsp

Wholegrain Mustard

(ContainsMustard)

½ unit(s)

Lemon

1 tbsp

Pine Nuts

3 tbsp

Mint

1 cup(s)

Pea Shoots & Baby Leaves

4 tbsp

Goat's Cheese

(ContainsMilk)

Not included in your delivery

unit(s)

Salt

unit(s)

Pepper

unit(s)

Olive Oil

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)1904 kJ
Energy (kcal)455 kcal
Fat23.0 g
of which saturates13.0 g
Carbohydrate41 g
of which sugars0.0 g
Protein22 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Bowl
Frying Pan
Knife
Instructionsarrow up iconarrow up icon
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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.

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.

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!

7

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