Pea, potato and pecorino salad

Pea, potato and pecorino salad

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.

4 out of 5 stars(4) Rate this recipe
Gluten free
  • Serves4
  • CourseSide
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins
  • Pluscooling

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Ingredients

  • 750g Jersey Royals
  • 200g fresh or frozen peas
  • 1 tsp heaped tsp Dijon mustard
  • 2 tbsp white wine vinegar
  • 2 tbsp extra virgin olive oil
  • 25g chives, chopped
  • 4 salad onions, finely sliced
  • 150g creme fraiche
  • 50g pecorino
  • 40g pea shoots

Method

  1. 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.

  2. 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.

Nutritional

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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