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Recipes

Bright green pea salad with lemon and mint

This salad is like a pea family reunion, says cookbook author Jane Coxell. "It’s very simple, but the goat cheese makes it a bit more substantial and luxurious." Instead of peas, you could use whatever other green vegetables you find at the market for a meat-free Monday salad.

Serves: 4 to 6 people

Ingredients

115g ends trimmed haricot verts (green beans are fine if you can’t find haricots verts)
115g halved snap peas
115g halved snow peas
115g shelled fresh peas
115g shelled and peeled fava beans
1 thinly sliced on the diagonal stalk of a celery
juice of 1 Meyer lemon
Extra virgin olive oil
Maldon or other flaky salt
freshly ground black pepper
1 handful yellow, optional pea shoots
1 handful green, optional pea shoots
1 handful fresh, roughly torn mint leaves
115g good-quality, optional goat's cheese

Method

1. Bring a large saucepan of water to a boil over medium-high heat and prepare a large bowl of ice water.

2. Throw the green beans (which take the longest to cook) into the pot of boiling water. After 30 seconds, add the snap peas and snow peas. Add the fresh peas and broad beans after another 30 seconds —these will cook fastest. (Adding the beans in intervals of 30 seconds will save you the time of boiling multiple pots of water and cooking each vegetable individually.)

3. When the beans turn bright green and tender but are still very crisp, transfer the peas and beans to the ice water to stop the cooking. When they are cold, drain and transfer to a large glass bowl; add the celery.

4. Just when you’re ready to serve the salad, add the lemon juice, some olive oil, and salt and pepper to taste and give the salad a good toss with your hands. Mix in the pea shoots and mint (optional). If you’re including the goat cheese, gently crumble it in with your hands. Transfer to a serving bowl and serve.

Tip: Don’t be tempted to dress the salad too far in advance. The lemon can discolor the greens and ruin the aesthetic of the dish, which, in my opinion, is half the pleasure of it.

Courtesy of Fresh Happy Tasty by Jane Coxwell, published by HarperCollins. 

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