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Zesty Pea Shoot Salad

Zesty Pea Shoot Salad

with Greek Style Cheese and Pea Shoots | Perfect for sharing

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Allergens:

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.

Total10 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Lemon**

80 grams

Sugar Snap Peas**

40 grams

Pea Shoots**

100 grams

Greek Style Salad Cheese**

(Contains: Milk)

½ unit(s)

Cucumber**

(May contain traces of: Celery)

Not included in your delivery

2 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)1262 kJ

Energy (kcal)302 kcal

Fat20.4 g

of which saturates9.3 g

Carbohydrate5.3 g

of which sugars4.5 g

Dietary Fibre3.6 g

Protein10.9 g

Salt1.1 g

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

Utensils

•Zester

•Chopping Board

•Knife

•Medium Bowl

Instructions

1

a) Zest and cut the lemon into wedges.

b) Cut the sugar snap peas diagonally into 1cm pieces.

c) 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 into a medium bowl.

b) Add the lemon zest and olive oil for the dressing (see pantry for amount) into the bowl of lemon juice. Season with pepper, then stir to combine.

3

a) Add the pea shoots, sliced sugar snap peas and chopped baby cucumber to a serving dish.

b) Drizzle over the lemon dressing and crumble over the Greek style salad cheese.

c) Gently toss to fully coat in the dressing.

d) Serve with the lemon wedges on the side.

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