Sugar Snap Pea, Radish and Bocconcini Salad.jpg

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?

  1. 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.
  2. Put oil, lemon juice, mustard, 3 tbsp mint leaves and salt and pepper in a small bowl and whisk to combine.
  3. Drain sugar snap peas.
  4. Add sugar snap peas and finely sliced radish to a large bowl. Pour dressing over and toss to coat the peas and radish.
  5. 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.

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