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An Inventive Summertime Pea and Mint Salad
An Inventive Summertime Pea and Mint Salad

An Inventive Summertime Pea and Mint Salad

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This little dish has summer written all over it and the flavour combos are just out of this world! Sugar snap peas, pine nuts and goat’s cheese all in one dish ... what more could you want! We recommend eating this ‘al fresco’ with a cold glass of Pimm’s (or lemonade if it’s a school night).

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
DifficultyMedium

Ingredients

serving amount

1

New Potatoes

1

Sugar Snap Peas

1

Cider & Horseradish Wholegrain Mustard

(Contains: Mustard)

½

Lemon

1.5

Pine Nuts

3

Mint

1

Pea Shoots

1

Goat's Cheese

(Contains: Milk)

Nutritional information

/ per serving
Energy (kcal)490 kcal
Energy (kJ)2050 kJ
Fat23 g
of which saturates10 g
Carbohydrate49 g
Protein23 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Knife
•Pot
•Strainer
•Bowl
•Mixing Bowl
•Grill Pan

Instructions

Drain the potatoes once cooked
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 new potatoes into quarters 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.

Mix the vinaigrette
3

Make a vinaigrette by mixing the wholegrain mustard with the juice from half the lemon and ¼ tsp of salt and some black pepper. Slowly mix in 2 tbsp of olive oil. Tip: If you have some, add 1 tsp of honey or 1 tsp of sugar to sweeten the vinaigrette.

4

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

Roughly chop half the mint
5

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

Pour over the vinaigrette
6

Mix together your pea shoots, cooked new potatoes, sugar snap peas, whole mint leaves and chopped mint in a large bowl. 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 then crumble over the goat’s cheese and sprinkle over the toasted pine nuts.

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