Zesty Greek Style Cheese Salad
with Crunchy Cucumber and Sugar Snaps | Perfect for sharing | 10 min prep
In this Zesty Pea Shoot Salad, the creaminess of the Greek style salad cheese is balanced by crisp pea shoots and cucumber. Lemon zest cuts through these flavours, making for a salad which is as easy to prepare as it is delicious.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Lemon
80 grams
Sugar Snap Peas
1 unit(s)
Baby Cucumber
40 grams
Pea Shoots
100 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
2 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
a) Zest and cut the lemon into wedges.
b) Cut the sugar snap peas diagonally into 1cm pieces.
c) Trim the baby cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.
a) Juice half the lemon into a medium bowl.
b) Add the lemon zest and olive oil for the dressing (see pantry for amount) into the bowl of lemon juice. Season with pepper, then stir to combine.
a) Add the pea shoots, sliced sugar snap peas and chopped baby cucumber to a serving dish.
b) Drizzle over the lemon dressing and crumble over the Greek style salad cheese.
c) Gently toss to fully coat in the dressing.
d) Serve the lemon wedges on the side for squeezing over.
