Pea, potato and pecorino salad

Name: Pea, potato and pecorino salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 750 g Jersey Royals; 200 g fresh or frozen peas; 1 tsp heaped tsp Dijon mustard; 2 tbsp white wine vinegar; 2 tbsp extra virgin olive oil; 25 g chives, chopped; 4 salad onions, finely sliced; 150 g creme fraiche; 50 g pecorino; 40 g pea shoots

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.

5 out of 5 stars(3) Rate this recipe

Gluten free

Serves4
CourseSide
Prepare10 mins
Cook20 mins
Total time30 mins
Pluscooling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

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

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.