Pea, Zucchini and Mint Salad
A fresh and vibrant pea, zucchini and mint salad made with shaved raw zucchini, sweet peas and a simple lemon vinaigrette, finished with creamy goat’s cheese. Perfect as a light side salad or served alongside grilled chicken or fish.
Servings: 4 people
Ingredients
- 150 g sugar snap and/or snow peas ends trimmed
- 65 g frozen green peas
- 1 zucchini
- 30 g mint leaves
- 60 g rocket (arugula)
- 40 g goats cheese
- Black pepper freshly ground
Vinaigrette
- 40 mL olive oil
- Zest from one lemon
- 40 mL lemon juice approx. half a large lemon
Instructions
- Add sugar snap and snow peas to a small pot of boiling water for 15-30 seconds to blanch. Remove with a slotted spoon and plunge immediately into a bowl of ice water to refresh.
- Add frozen peas into the same bowl of ice water. Set greens aside - peas will defrost as you prepare the rest of the salad.
- Using a vegetable peeler or mandolin, slice zucchini into long, thin ribbons.
- In a large bowl, add olive oil, lemon zest and juice and whisk to combine. Add zucchini ribbons, drained peas, mint leaves and rocket and toss well to combine and coat in the dressing.
- Transfer salad on to a serving platter. Crumble over goats cheese and season with fresh cracked black pepper to serve.