Tuesday, 5 January 2016

Pea, Artichoke and Goat Cheese Salad with Mint Dressing

Absolutely delicious and easily prepared. It is one of my favourites and a go to salad when I am short of fresh greens or the numbers for dinner suddenly increase.

With the exception of the mint all ingredients can be kept on hand and it can be made without mint. It is good with a barbecued meat, particularly lamb and good for vegetarians.  All you need is a bag of frozen peas, a jar of artichoke hearts, some goats cheese, I like Meredith as it is soft and creamy and a simple mint dressing which could be omitted and another vinaigrette style dressing substituted. I grow lots of mint, however, when it is dormant I use a lemon olive oil dressing and add a generous amount of lemon zest and sometimes a tablespoon of finely chopped Middle Eastern preserved lemon.

Pea, Artichoke and Goat Cheese Salad with Mint Dressing


500 g frozen peas,
1 jar artichoke hearts
3 cubes of Meredith Goat Cheese
1/3 cup chopped mint
2 tablespoons oil (grape seed, lemon olive or olive oil)
1 tablespoon sushi vinegar
1 clove garlic, crushed
Freshly ground black pepper

Cook froze so peas until just cooked and allow to cool slightly. I use the microwave.
Drain artichoke hearts and cut each heart into four to six pieces.
Cut each cube of cheese into small pieces.
Combine oil, sushi vinegar, pepper, garlic and chopped mint  in a screw top jar. Shake vigorously and pour over salad. Gently toss to coat the salad with the dressing. Serve at room temperature.

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