Three pea and Wensleydale salad recipe

  • Serves 8
  • 15 mins to prepare
  • 215 calories / serving
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Toss together the pea shoot salad, sugar snap peas, petit pois, spring onions and most of the cheese in a large bowl. To maked the dressing, mix together the mint, white wine vinegar, garlic and olive oil and stir through the peas. Sprinkle over the remaining cheese before serving.

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  • Ingredients

  • 60g bagged salad pea shoots
  • 200g (7oz) sugar snap peas, halved diagonally
  • 400g (13oz) petit pois or peas, defrosted
  • 1 bunch spring onions, sliced diagonally
  • 250g (8oz) wensleydale cheese, crumbled
  • 1 x 25g pack mint, leaves picked and chopped
  • 3tbsp white wine vinegar
  • 4tbsp olive oil
  • 1 clove garlic, crushed
  • Energy 895kj 215kcal 11%
  • Fat 16g 23%
  • Saturates 7g 35%
  • Sugars 3g 3%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 6.6g Protein 11.6g Fibre 3.5g


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