Recipe

Goat's cheese, pea and mint salad

This fragrant goats cheese and vegetable salad with a punchy honey mustard dressing adds some greek goodness to any meal or occasion.

Oct 29, 2014 1:00pm
  • 25 mins preparation
  • 5 mins cooking
  • Serves 4
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Ingredients

Honey mustard dressing
  • 1 teaspoon wholegrain mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • salt and freshly ground black pepper to taste
Goat's cheese, pea and mint salad
  • 1/2 cup (80g) shelled fresh peas
  • 4 small (150g) pale celery stalks, sliced thinly
  • 1/2 cup loosely packed young celery leaves
  • 1 small frisee lettuce, trimmed
  • 1 small treviso or radicchio leaves separated
  • 3 medium red radishes, sliced thinly
  • 1 medium (150g) red apple, sliced thinly
  • 1/2 cup loosely packed fresh mint leaves
  • 220 gram goat's cheese, sliced

Method

Goat's cheese, pea and mint salad
  • 1
    Boil, steam or microwave the peas until just tender; drain. Refresh under cold water, drain.
  • 2
    Meanwhile, to make honey mustard dressing, combine all the ingredients in a screw-top jar; shake well.
  • 3
    Combine the peas with the remaining ingredients in a large bowl.
  • 4
    Just before serving, drizzle with honey mustard dressing.

Notes

Not suitable to freeze. Peas suitable to microwave. We used ashed goat's cheese for this recipe, available from delicatessens and some supermarkets.

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