Add some extra flavour to the cucumber and mint salad with peas by frying the Akkawi cheese in a hot pan with 2 teaspoons of sunflower oil until golden and crisp on the outside
| Created by | Spinneys |
| Prep time | 30 minutes |
| Serves | 4 |
| Cuisine | Mediterranean |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 323 |
| Fat | 26g |
| Saturates | 11.1g |
| Protein | 15.9g |
| Carbs | 12.8g |
| Sugars | 3.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Peel two of the cucumbers into ribbons and slice the other two into thin rounds.
2
Thaw the peas by pouring boiling water over them. Then drain.
3
Peel and finely slice the red onion.
4
In a large bowl, combine the cucumber, peas, red onion, edamame beans and mint leaves. Drizzle in the oil. Zest and juice the lemon. Add to the bowl and toss through.
5
Finely slice the Akkawi cheese. Roughly chop the coriander. Add to the rest of the salad mix.
6
Season with the salt and serve.
