Pea season is here! And what better way to embrace it than with a delicious, fresh, crisp salad? This simple pea salad recipe can be served as a lovely light starter, or as an accompaniment to barbecued meat or fish. The salad itself is so delicate and is brought to life with the addition of a vibrant minty dressing.
INGREDIENTS
DRESSING:
150g Greek yogurt
45g Pea shoots
Handful of mint leaves
Half a teaspoon of olive oil
Juice of half a lemon
SALAD:
100g Pea shoots
100g Fresh peas (shelled weight)
2 Handfuls of mint leaves
250g Mozarella or Burrata
Zest & juice half a lemon
Teaspoon olive oil
Peas are one of the earliest vegetables that you can sow. And, for those impatient gardeners like myself, whilst you wait for the actual peas to mature you can enjoy that fresh English pea taste by harvesting and eating the pea tendrils and pea shoots.
You can cut a few pea shoots here and there without hindering the growth of the plant but, if you want a bumper harvest, it’s a good idea to grow a few additional pea plants specifically for the shoots and tendrils.
To make the dressing, simply blend all of the ingredients together until smooth. That’s it! If you want to, you then can play around with the quantities to get the ratio of mint to pea to your preferred taste.
Assemble your pea salad by placing the pea shoots, podded peas, mint and lemon zest in a large bowl. Season, and drizzle with olive oil and lemon juice. Toss the salad together and arrange on a platter, with the mozzarella / burrata alongside.
Refreshing, crisp, sweet and almost grassy. This is the perfect salad for a relaxed weekend entertaining.
Words, Styling and Images by Emma Whicheloe.
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Glass vases with daisies: The White Company
Wide glass vase with peonies: Market
White ceramic spoon serving the dressing: Baileys Home Store
Gold Cutlery, Gold Salad servers, oval serving platter, round serving plate, wooden bowl: H&M
Glasses: Ikea
White ceramic bowl with olive oil: Habitat
Marble lemon squeezer: M&S
Scissors: HAY