Springtime Pea and Mint Salad
Nutrition per serving
| Calories | 437 kcal |
| Protein | 18.4 g |
| Carbs | 29.3 g |
| Fats | 28.5 g |
| Saturated Fat | 12.7 g |
| Monounsaturated Fat | 10.1 g |
| Polyunsaturated Fat | 3.7 g |
| Sugars | 6.2 g |
| Fiber | 7.2 g |
| Sodium | 296 mg |
Ingredients
| New Potatoes | |
| Sugar Snap Peas | |
| Dijon Mustard (Whole Grain) | |
| Lemon | |
| Pine Nuts, dried | |
| Fresh Mint Leaves | |
| Pea, Shoots Organic | |
| Goats Cheese | |
| Olive Oil |
Preparations
1. Wash the potato skin and slice the potato into eights.
1. Wash the potato skin and slice the potato into eights.
2. Roughly chop a tbsp of mint leaves and leave 2 mint leaves whole.
Cooking Instructions
1. Cook the potatoes in lightly salted boiling water for about 10 minutes until tender.
1. Cook the potatoes in lightly salted boiling water for about 10 minutes until tender.
2. In another (small) pot, cook the sugar snap peas in lightly salted boiling water for a few minutes until tender but crisp. Drain and return to the pot in cold water to cool down.
3. To make the dressing, in a small bowl, mix the juice from a quarter of a lemon, ½ a tsp wholegrain mustard and a pinch of salt and pepper. Slowly add ½ a tbsp of olive oil, whisking constantly with a fork. Set aside.
4. Place the pine nuts in a dry frying pan on medium-low heat. Stir frequently (every 15 seconds or so) and cook for a few minutes until golden. Remove the pan from heat and set aside.
5. In a mixing bowl, add the cooked potatoes, sugar snap peas, pea shoots, whole/chopped mint leaves, then pour over the dressing and gently stir to coat.
6. Serve the salad in a bowl with the Goats cheese, crumbled over and the pine nuts sprinkled over the top.