Minted Pea Salad

Happy Easter everybody!


My 4 day weekend consisted of drinking, working and stuffing my face with chocolate. My sister bought me a container of delicious dark chocolate covered goji berries, inca berries and cranberries from the Noosa Chocolate Factory and admittedly, I’ve been snacking on them since Good Friday…


It’s Tuesday and I thought after recovering from a chocolate-induced coma, I’d eat something green. I’ve got a bit of a thing for mint right now as you may have noticed. The taste of this herb is just so versatile and delicious and adds freshness to everything! Freshness you can’t find in your face after consecutive days of eating sweet food and drinking alcohol.

Minted Pea Salad
Serves 2

2 cups frozen peas (fresh if you have access to them)
Handful of mint leaves
Handful of baby spinach leaves, roughly torn
30g low fat ricotta
1 tbsp extra virgin olive oil
1 tsp balsamic vinegar
Salt and black pepper to taste
Lemon juice to taste

If you’re using frozen peas, defrost them according to the instructions on the packet, and spread them out on your serving dish to cool. Throw in mint leaves and roughly torn baby spinach and crumble the ricotta over the top. For the dressing; stir together the olive oil, balsamic vinegar and lemon juice and pour over the top of your peas. Toss to evenly distribute your dressing and grind salt and black pepper to taste.

Serve to someone passed out from eating too much chocolate to instantly revive them.


Substituting the ricotta for persian feta is another option; this would add enough saltiness for you to eliminate the salt ground on top of your salad. Also, adding pan fried pancetta or small cubes of bacon compliments the peas nicely. My sister suggested using this salad as a side dish for a grilled piece of fish or lamb as well.