Texture is something I always seek in a salad, or really, in any meal. The satisfying crunch of a sugar snap pea brings a wave of nostalgia from childhood. Memories of munching on snap peas, carrots, and sticks of cucumber are forever imprinted in my mind. But now, I want to take sugar snap peas beyond a childhood snack. I want to bring them into the present; fresh, crunchy, and ready to take centre stage.
Tossed in a zesty vinaigrette with crunchy shallots and creamy goat cheese, my sugar snap pea salad is a refreshing lunch or crunchy side. Perfect for sharing with friends on a warm summer day.
SUGAR SNAP PEA SALAD
Inspired by snack plates, piled with vegetables, cut into sticks, and served throughout my childhood, in this recipe, sugar snap peas finally get the spotlight they deserve. Their fresh crunch takes centre stage and pairs beautifully with a creamy, crumbly cheese of your choice.
Ingredients
- 1 small onion sliced very finely into rounds
- 2 tbsp cornflour
- olive oil
- 500 g snap peas sliced into halves or thirds lengthwise
- handful toasted pecans roughly sliced
- handful mint leaves only
- 100 g goats cheese something delicious and crumbly
- salt & freshly ground black pepper
Dressing
- 32 tsp dijon mustard
- 3 tbsp white wine vinegar
- 3 tbsp extra virgin olive oil
- 3 dates finely sliced
- 2 tsp black sesame seeds
Instructions
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Start by making the dressing. Combine the dijon mustard, white wine vinegar, extra virgin olive oil, dates, black sesame seeds and a good pinch of salt and black pepper in a jug. Give it a good stir to combine, then taste and adjust the seasoning, if needed. Let it sit and macerate whilst we continue with the recipe.
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Next, combine the sliced onion, cornflour and a pinch of salt in a bowl and stir well to coat. Heat roughly a centimetre of olive oil in a small pan set over a medium heat. Once hot, fry the shallot for 2–3 minutes, until golden and crispy. Use a slotted spoon to remove them from the oil and onto a few sheets of kitchen towel, to soak up any excess grease.
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Combine the sliced snap peas, pecans, mint leaves and the dressing in a large mixing bowl. Spoon onto a serving dish, crumble over the goats cheese and finish with crispy shallots.
Serve as a glorious side to my Fig, Brie & Chilli Honey Pizza or head over to my Instagram to find another recipe to pair perfectly with.
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