A fresh and flavoursome salad that's ideal for summer. It's quick and easy to prepare and the vibrant green salad is a blend of wonderful summer flavours.
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Bring a large pan of salted water to the boil. Leave small potatoes whole and cut larger ones in half. Add to the pan and simmer until cooked through and the skin is flaking (15-20 minutes), adding the peas for the final 2-4 minutes.
Meanwhile, make the dressing. In a large mixing bowl, whisk together the mustard, vinegar, oil, chives and salad onions; season. When the potatoes and peas are cooked, drain, refresh under cold running water, steam dry for 1 minute, then toss through the dressing. Leave to cool for 10 minutes then stir in the crème fraîche. Just before serving, shave in the pecorino and toss through the pea shoots.
Typical values per serving when made using specific products in recipe
Energy | 1,821kJ/ 437kcals |
|---|---|
Fat | 27g |
Saturated Fat | 14g |
Carbohydrates | 32g |
Sugars | 4.4g |
Fibre | 6.6g |
Protein | 12g |
Salt | 0.6g |
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