Pea, salted yoghurt and mint salad
Method
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Cook the peas in a pan of boiling, salted water for 1-2 minutes, or until tender. Drain well, then refresh in cold water until cold.
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In a large bowl, mix together the cooled, cooked peas, chilli, garlic, lemon juice and olive oil until well combined. Season, to taste, with salt and freshly ground black pepper.
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Break up the strained yoghurt or goats' cheese into bite-sized pieces and sprinkle over the pea mixture. Sprinkle over the mint leaves and mix lightly to combine.
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Serve immediately.
Ingredients
- 200g/7oz peas, out of their pods
- 1 long red chilli, seeds removed, finely chopped
- 1 garlic clove, peeled, finely chopped
- ½ lemon, juice only
- ½ tbsp extra virgin olive oil
- sea salt flakes and freshly ground black pepper
- 100g/3½oz firm, salted, strained yoghurt or fresh soft goats' cheese
- small handful fresh mint leaves, torn
Shopping List
Pea, salted yoghurt and mint salad
Fruit and vegetables
Cooking ingredients
Dairy, eggs and chilled
Other