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.
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
- 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.