Pea shoot, goat’s cheese and pomegranate salad with yoghurt dressing
Preparation time: 10 minutes
200g sugar snap peas
120g pea shoots and mixed salad leaves
100g cherry tomatoes, mixed yellow and red
½ cucumber, sliced
200ml Greek style natural fat free yoghurt
60g olive oil
1tbsp French mustard
Salt and pepper for seasoning
250g goat’s cheese log, crumbled
50g pomegranate seeds
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 Greek style natural fat free yoghurt, olive oil, french mustard and season with salt and pepper, then whisk together. 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.
Hints and tips: 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.
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