Ingredients
- Snap peas 480g
- Red radishes 2
- SpinneysFOOD Organic Avocado 50g
- Dijon mustard 250g
- White vinegar 50g
- Salt 1 tsp
- Grapeseed oil 450g
- SpinneysFOOD Fresh Mint 20g
- Maldon salt A pinch
- Persian feta cheese 60g
- Chive oil 5 tsp
- Mixed microgreens 30g
Nutrition (Per serving)
- Calories 477
- Fat 38.7g
- Saturates 5.8g
- Protein 11.9g
- Carbs 23.3g
- Sugars 8.1g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Snap pea salad
Asian 30 Mins Prep
- Clean and trim the snap peas. Then slice them as thinly as possible lengthways. Thinly slice the radish and put the slices on ice water. Peel and cube the avocado.
- To make the mustard vinaigrette, place mustard, vinegar and salt in a food processor. Blend while gradually adding the oil to create an emulsion.
- Finely chop the mint.
- In a large bowl, toss the snap peas with the mustard vinaigrette, mint and a pinch of Maldon salt.
- Crumble half the feta on a serving plate. Top with the snap peas then crumble over the remaining feta. Top with the sliced radish and diced avocado. Drizzle with the chive oil (see step 2 in the recipe for seafood ceviche) and sprinkle with the micro greens and serve.