Greek Style Pea Shoot Salad
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.
Ingredients
40 grams
Pea Shoots
100 grams
Greek Style Salad Cheese
(Contains Milk)
1 unit(s)
Lemon
1 unit(s)
Baby Cucumber
80 grams
Sugar Snap Peas
Not included in your delivery
2 tbsp
Olive Oil for the Dressing
Nutritional information
Instructions
a) Zest and cut the lemon into wedges.
b) Crumble the Greek style salad cheese
c) Cut the sugar snap peas diagonally into 1cm pieces.
d) Trim the baby cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.
a) Juice half the lemon.
b) In a small bowl, mix the lemon juice, zest and oilive oil for the dressing (see pantry for amount). Season with pepper.
a) In a medium bowl combine the pea shoots, sugar snap peas, Greek style salad cheese, baby cucumber and lemon dressing. Toss until fully coated in the dressing.
b) Serve in your serving bowl with the remaining lemon wedges on the side.
