HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAn Inventive Summertime Pea And Mint Salad
An Inventive Summertime Pea and Mint Salad

An Inventive Summertime Pea and Mint Salad

Read more

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 CoeliacsHealthyVeggie

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 levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

New Potatoes

1 pack(s)

Sugar Snap Peas

1 tsp

Cider & Horseradish Wholegrain Mustard


½ unit(s)


1.5 tbsp

Pine Nuts

3 tbsp


1 bag(s)

Pea Shoots

1 unit(s)

Goat's Cheese

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2050.16 kJ
Energy (kcal)490 kcal
Fat23.0 g
of which saturates10.0 g
Carbohydrate49 g
of which sugars0.0 g
Protein23 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Mixing Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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.


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 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.


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 of the mint leaves and leave the rest whole.


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!


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