A fresh and pretty pea shoot, goat’s cheese and pomegranate salad recipe to help you see in the summer. To extract pomegranate seeds, take a bowl and suspend a sieve over the top. Cut the pomegranate fruit in half and using a wooden spoon bash it from the skin side up. The seeds will fall through into the sieve. Serves 4.
Ingredients
200g sugar snap peas
120g pea shoots and mixed salad leaves
100g cherry tomatoes, mixed yellow and red
½ cucumber, sliced
200ml Rachel’s Greek Style fat-free natural yoghurt
60ml olive oil
1tbsp French mustard
Salt and pepper for seasoning
250g goat’s cheese log, crumbled
50g pomegranate seeds
Method
Blanch the sugar snap peas in boiling water for two minutes and then cool in iced water to refresh.
In a large bowl, mix together the pea shoots, mixed salad leaves, blanched sugar snap peas, cherry tomatoes and cucumber.
To make the dressing, mix together the yoghurt, olive oil, French mustard and salt and pepper.
Pour the dressing over the pea shoots and salad leaves. Add the crumbled goat’s cheese and scatter with pomegranate seeds.
Serve immediately with fresh crusty bread.
