Spring Pea Salad


Fresh buds on branches, sunny Floriade days and the smell of wattle bring an excitement to the air this time of year in Canberra. It is a time when every one gets out to reconnect to nature.

This salad is all spring - green, crunchy and perfect for a lunch outside in the warming days.

Ingredients

  • ½ cup couscous

  • 1 cup soft herbs (mint, basil, dill, parsley), extra leaves for sprinkling

  • 1 garlic clove

  • 50ml oil

  • salt

  • Leafy greens (watercress, rocket or baby spinach or a mixture)

  • Peas (snow peas, sugar snaps or a mixture)

  • 1 cup walnuts, toasted

  • 1/3 cup Goats cheese, crumbled

  • ¼ cup currants

Method

Boil the kettle. Place the couscous in a bowl and cover with hot water. Cover and stand for 5 minutes.

Place the peas in a bowl and cover with hot water. Stand for 5 minutes then drain and set aside.

Using a stick blender, blend the herbs, garlic, olive oil and a large pinch of salt until you have a smooth paste.

To Assemble

Add the herby paste to the cooked couscous and fluff with a fork until the herby paste is mixed through and there are no large clumps of couscous. It may need an extra drizzle of olive oil.

In a large mixing bowl, combine the leafy greens, extra herbs, blanched peas, herby couscous, toasted walnuts and crumbled goats cheese and currants. Toss everything together and transfer to a serving bowl.

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Pollen is located at the Australian National Botanic Gardens in Canberra, Australia

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