Sugar Snap Pea, Radish and Bocconcini Salad
Fresh is the name of the game with this delightful salad. Crispy sugar snap peas and radish are dressed in a simple minty vinaigrette and accompanied by creamy bocconcini to add a pop of creaminess. Serve it as it is for lunch or make it a side dish with your favourite protein for dinner.
How long will it take?
10 minutes
What’s the serving size?
Serves 4
What do I need?
- 4 cups sugar snap peas, trimmed
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp wholegrain mustard
- Salt and freshly ground black pepper
- 5 tbsp mint leaves, finely chopped, divided
- 6 radishes, thinly sliced (use a mandolin if you have one)
- 500 g bocconcini
How do I make it?
- Bring a large saucepan of water to the boil then add sugar snap peas and cook for 1 minute so that they are still crisp. Remove from heat, drain and place sugar snap peas into a bowl of iced water.
- Put oil, lemon juice, mustard, 3 tbsp mint leaves and salt and pepper in a small bowl and whisk to combine.
- Drain sugar snap peas.
- Add sugar snap peas and finely sliced radish to a large bowl. Pour dressing over and toss to coat the peas and radish.
- To serve, place sugar snap peas and radish on a serving plate then scatter with torn pieces of bocconcini. Garnish with remaining mint and serve immediately.
