SUGAR SNAP PEA SALAD

Inspired by snack plates, piled with vegetables, cut into sticks, and served throughout my childhood, in this recipe, sugar snap peas finally get the spotlight they deserve. Their fresh crunch takes centre stage and pairs beautifully with a creamy, crumbly cheese of your choice.

Prep Time 10 minutes

Cook Time 3 minutes

Servings 4 servings, as a side

Ingredients

1 small onion sliced very finely into rounds
2 tbsp cornflour
olive oil
500 g snap peas sliced into halves or thirds lengthwise
handful toasted pecans roughly sliced
handful mint leaves only
100 g goats cheese something delicious and crumbly
salt & freshly ground black pepper

Dressing

2 tsp dijon mustard
3 tbsp white wine vinegar
3 tbsp extra virgin olive oil
3 dates finely sliced
2 tsp black sesame seeds

Instructions

Start by making the dressing. Combine the dijon mustard, white wine vinegar, extra virgin olive oil, dates, black sesame seeds and a good pinch of salt and black pepper in a jug. Give it a good stir to combine, then taste and adjust the seasoning, if needed. Let it sit and macerate whilst we continue with the recipe.
Next, combine the sliced onion, cornflour and a pinch of salt in a bowl and stir well to coat. Heat roughly a centimetre of olive oil in a small pan set over a medium heat. Once hot, fry the shallot for 2–3 minutes, until golden and crispy. Use a slotted spoon to remove them from the oil and onto a few sheets of kitchen towel, to soak up any excess grease.
Combine the sliced snap peas, pecans, mint leaves and the dressing in a large mixing bowl. Spoon onto a serving dish, crumble over the goats cheese and finish with crispy shallots.