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Greek Style Pea Shoot Salad

Recipe Development TeamUpdated on November 21, 2025

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Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total

Active

DifficultyEasy

Ingredients

serving amount

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

Energy (kJ)1261 kJ

Energy (kcal)301 kcal

Fat20.3 g

of which saturates9.3 g

Carbohydrate6.8 g

of which sugars4.7 g

Dietary Fibre3.5 g

Protein10.8 g

Salt1.1 g

Potassium140.3 mg

Calcium15.8 mg

Iron0.8 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

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.

2

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.

3

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.

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