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Pea, potato and pecorino salad

Pea, potato and pecorino salad

By Lucas Pandey
10’ Prep time
20’ Cook time
30’ Total time
437 Calories
4 Serving

Summary

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.
Lucas Pandey 0 Followers

Step by Step

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Step 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.
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Step 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.

Ingredient

  • Dijon mustard
    Dijon mustard
    1 tsp
  • Pea shoots
    Pea shoots
    40 grams
  • Extra virgin olive oil
    Extra virgin olive oil
    2 tbsp
  • Pecorino
    Pecorino
    50 grams
  • Salad onion
    Salad onion
    4
  • Jersey royals
    Jersey royals
    750 grams
  • Fresh peas
    Fresh peas
    200 grams
  • White wine vinegar
    White wine vinegar
    2 tbsp
  • Creme fraiche
    Creme fraiche
    150 grams
  • Chives
    Chives
    25 grams

Nutrition Facts

View nutrition facts
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