Tuesday, March 15, 2011

Spinach and Pea Salad with Goats Cheese

A lovely light and refreshing salad, ideal for spring days! This pairs really well with my Shepherd’s Pie recipe but it is also delicious with many other dishes.

150g/ 5oz (approx.) frozen peas
85g/ 3oz baby spinach
55g/ 2oz soft goats cheese
good squeeze of lemon juice
drizzle of extra virgin olive oil
Salt & freshly ground black pepper

Cook the peas in a boiling salted water until tender. Once ready, drain and allow to cool. Arrange the spinach leaves on a serving dish then scatter over the cooled peas. Crumble over the goats cheese then squeeze over the lemon juice and drizzle with the olive oil. Finish with a good grinding of pepper and a pinch of Maldon sea salt and serve.

*If you don't like goats cheese it is also delicious with shaved Parmesan.


  1. This looks so fresh & lovely.The sun has finally come out here and it's stopped raining so I am in the mood for something light and springy!!

  2. mmm that looks very yummy :) will be making this soon!

  3. Thanks everyone - I hope you all enjoy it as much as I do : )

  4. Now I'll enjoy that Shepherd's Pie even more with the greens!

  5. Love your salad. healthy and delicious. Happy St. Patrick's Day! :-)

  6. Love simple salad recipes! All that green, it looks so healthy!

  7. simple and yummy. Looks great!

  8. What a healthy tribute to spring! I love it!


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