Name: Goat cheese, pea and mint salad
Cook time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 1 cup (160g) shelled fresh peas; 4 (150g) small celery stalks, thinly sliced; 1/2 cup loosely packed celery leaves; 1 small curly endive, trimmed; 1 small radicchio, leaves separated; 3 (45g) red radishes, trimmed, thinly sliced; 1 (150g) red apple, thinly sliced; 1/2 cup loosely packed fresh mint leaves; 220 gram goat cheese, sliced; 1 teaspoon wholegrain mustard; 1 tablespoon lemon juice; 1 tablespoon honey; 1 tablespoon olive oil

Ingredients

1 cup (160g) shelled fresh peas

4 (150g) small celery stalks, thinly sliced

1/2 cup loosely packed celery leaves

1 small curly endive, trimmed

1 small radicchio, leaves separated

3 (45g) red radishes, trimmed, thinly sliced

1 (150g) red apple, thinly sliced

1/2 cup loosely packed fresh mint leaves

220 gram goat cheese, sliced

1 teaspoon wholegrain mustard

1 tablespoon lemon juice

1 tablespoon honey

1 tablespoon olive oil

Method

1.Boil, steam or microwave peas until just tender; drain. Refresh under cold water and drain again.

2.Meanwhile make honey mustard dressing by combining mustard, juice, honey and oil in a screw-top jar; shake well.

3.Combine the peas with the remaining ingredients in a large bowl.

4.Just before serving, drizzle with honey mustard dressing.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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