Crushed pea, mint, lemon and asparagus salad

A delicious fresh, summery salad, perfect as a side for fish

This recipe is from the lovely Katie Pixand put together to go perfectly with the Saucy Fish Company’s smoked haddock with vintage cheddar and chive sauce.

It’s a perfect summer salad- easily pre-prepared so that you can just whip it out of the fridge whenever you are ready!

 

My Recipe

Serves: 4
Syns: 2 (optional)
Healthy Extra:

Ingredients

  • 225g (approx) freshly shelled peas
  • 250g (approx) bundle fresh asparagus
  • zest and juice 1 lemon
  • salt and pepper
  • handful fresh mint leaves
  • 1 tsp olive oil (optional)

Method

  1. Boil the peas for 5 minutes, and then blend them in a food processor with the lemon juice, lemon zest, mint and some salt and pepper
  2. Take the woody ends off the asparagus, and boil for 5 minutes, then plunge straight into icy water to quickly cool and prevent further cooking
  3. Serve the crushed pea mix, topped with the drained asparagus and a little lemon zest, salt and pepper.

Additional Info

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