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Mixed Pea, Mint and Meredith Dairy Goat Cheese Salad

Sometimes it's the salads that are the showstoppers! This elegant dish works well on its own or as a side - you'll make friends with this salad. 

 

Preparation time

10 minutes 


Serves

6

 

Ingredients 

200g fresh or frozen peas 
200g sugarsnap peas in pods, topped and tailed
200ml Kangaroo Paw olive oil
150g Meredith Dairy chevre goat cheese
150g mixed leaves
2 cups fresh mint leaves
2 tbsp lemon juice
1 tsp Nature's Blend Omega Honey
1 tsp dried mint
A pinch of salt for boiling water
Garlic salt and pepper to taste

 

Method

  • Bring a large pot of water to boil, add a pinch of salt and cook the peas for 3 minutes, then add sugarsnap and snowpeas in pods and cook for another 2 minutes. Refresh thoroughly under cold water (to cool completely and prevent overcooking), drain and set aside.
  • Mix the olive oil, lemon juice, honey and dried mint to form a dressing.
  • Combine your peas with your mixed leaves, fresh mint and dressing, then add garlic salt and pepper to taste.
  • Gently break apart the goat cheese and sprinkle on top.

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