HomeFood & drinkGarden Pea and Salted Greek Yoghurt Minted Salad

Garden Pea and Salted Greek Yoghurt Minted Salad

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Type of cooking:  Hob
 
Preparation time: 2910 minutes
Cooking time: 10 minutes
 
Ingredients (for 4 people) :

    - 500g Total Classic Greek Yoghurt
    - 300g garden peas
    - 1 bag wild rocket and watercress
    - 1 bunch spring onions, chopped
    - 1/2 bunch mint, chopped

    For the dressing:

    - 50g Total Classic Greek Yoghurt
    - 1 tsp grain mustard
    - 1 tbsp honey
    - 2 tbsp olive oil
    - 1 tbsp white wine vinegar

Method:

Season the yoghurt and place in a clean tea towel or muslin cloth. Tie the material tightly and hang in a fridge for 48 hours with a container underneath to catch the liquid as it separates from the yoghurt.

To make the salad, cook the peas in salted boiling water for approx 8-10 minutes and re-fresh under cold water. Drain when cold.

Mix the mustard, honey, oil, vinegar and Greek yoghurt to make the dressing.

In a bowl, toss the wild rocket and watercress, peas and chopped spring onions.

Crumble the strained yoghurt over the top.

Garnish with fresh mint and pour over the dressing.
Recipe shared by soFeminineTeam
Recipe(s) from the same person
Advice: Nutritional Information: 267 Calories 12g Protein 15g Fat 7g Saturated Fat 22g Carbohydrates 14g Sugars 0.6g Salt Chefs tip: The dressing will last up to 3 days in the fridge.

User comments

 
another free recipe every day






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