This was my first thought after tasting this delightful summer salad recipe. We are currently enjoying pea season and I'm a big believer in buying veg in season, the taste is unparalleled at a time when sun ripened fruit and veg are crammed full of flavour.
Recipe:
Head and tail a bag of sugar snap peas and pod a generous amount of garden peas, this will form the base of your salad. Toss these in a saucepan of boiling salted water, the water only need just cover the peas, add a knob of butter. The key in cooking fresh green veg is to lock in flavour. These only need stay in the pan for 3-4 mins till just cooked, this method almost steams the veg and gives a buttery taste without loosing to much to the water, whilst the peas retain a slight crunch.
Once cooked plunge these into ice water to stop the cooking process. Mean while toss some rocket in a bowl containing a table spoon of pesto, a squeeze of lemon juice and a little extra olive oil to give a more dressing like consistency. If you're feeling fancy you can use fresh pea shoots we see at all the top restaurants delicately placed on minute servings of salmon... at least you'll carry on the theme. I however, love the peppery flavour off rocket.
Add the peas to this and mix well, season to taste. For an extra flourish you can add torn pieces of mozzarella and a few cashew nuts for crunch. There we have it, Easy Peasy Green Salad, all the flavour of a summer garden squeezed into a light salad. Perfect for hot summer days, BBQs and times when you just feel like a light meal.
Enjoy!
Small Cook xx
Yum yum! Sounds good small cook! Looking forward to eating with you this weekend! xx
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