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Pea salad with pecorino
Pea salad with pecorino
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Delicious pea salad with pecorino cheese, a versatile dish perfect as a meal or a crowd-pleasing side at any dinner party. Watch it disappear!
Ingredients:
  • 45.50 gm extra virgin olive oil
  • 2 garlic cloves, peeled
  • 1 sprig fresh rosemary
  • 200g day-old sourdough bread, cut into 3cm pieces
  • 450g fresh peas, podded (about 1 cup podded)
  • 15.90 gm fresh lemon juice
  • 5.00 gm caster sugar
  • 250.00 ml, loosely packed pea shoots
  • 125.00 ml fresh mint leaves, torn if large
  • 40g pecorino, shredded
Instructions:
  • In a large non-stick frying pan over medium heat, warm 1 tablespoon of oil. Sauté the garlic and rosemary for 1 minute, stirring constantly. Then add the bread and cook for 4 minutes, flipping occasionally until golden. Transfer to a plate and remove the garlic and rosemary.
  • In a small saucepan, simmer water until boiling. Add peas and cook for 2-3 minutes until tender-crisp. Drain and refresh.
  • In a small jug, vigorously mix together the lemon juice, sugar, and remaining oil. Remember to season to taste.
  • In a bowl, mix together the bread, peas, shoots, and mint. Pour in the dressing and toss to coat evenly. Spoon onto serving plates and garnish with pecorino cheese.

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