Sweet pea and pecorino salad

Name: Sweet pea and pecorino salad
Cook time: 5 min
Total time: 5 min
Yield: 4
Ingredients: 4 handfuls of fresh podded peas; 3 handfuls of pea shoots or rocket and baby spinach; 1 radicchio, finely sliced; juice of 2 lemons; extra virgin olive oil; sea salt; freshly ground black pepper; 80g pecorino or Parmesan

So simple, so delicious

Gluten-free Vegetarian

5 mins

Super easy

serves 4

nutrition per serving

482

Calories

24%

48.5g

Fat

69%

10.3g

Saturates

52%

1.3g

Sugars

1.44g

Salt

24%

7.4g

Protein

15%

4.7g

Carbs

2.2g

Fibre

of an adult’s reference intake

Ingredients

4 handfuls of fresh podded peas

3 handfuls of pea shoots or rocket and baby spinach

1 radicchio, finely sliced

juice of 2 lemons

extra virgin olive oil

sea salt

freshly ground black pepper

80g pecorino or Parmesan

Method

Pea shoots are full of flavour and delicious with the fresh, sweet raw peas and bitter radicchio

A lot of people don’t realise that pea shoots are the best part of the pea plant to eat. They make a wonderful salad ‘leaf’. If you can’t get hold of them, then use a mixture of rocket and baby spinach leaves instead.
Also, the point of this salad is that you use fresh, raw peas. If you can’t get them, then make a different salad.
Add your peas and pea shoots to a bowl with the radicchio. Add the lemon juice and three times as much extra virgin olive oil. Season to taste with salt and pepper. Divide the salad between your plates and crumble over the cheese. So simple, but so delicious!