Pea and Mint Salad Recipe with Griddled Courgette and Mozzarella

Griddled courgette, mozzarella, peas and mint salad

  • serves 2
  • Easy

Make the most of homegrown garden greens in this vibrant salad for a quick vegetarian meal

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*This recipe is gluten-free according to industry standards

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Ingredients

  • frozen peas 150g
  • baby courgettes 200g, halved lengthways
  • olive oil 2 tbsp
  • sherry vinegar 2 tbsp
  • pea shoots 2 handfuls
  • mint a handful, chopped
  • mozzarella 1 ball, torn
  • warm crusty baguette to serve (optional)

Method

  • Step 1

    Put the peas in a bowl, pour over boiling water and leave for 3 minutes. Drain well.

  • Step 2

    Put the courgettes in a separate bowl, add 1 tbsp of olive oil and lots of seasoning. Toss, then cook on a griddle, cut side down, for 4-5 minutes until grill-marked. Flip, then cook for another 3 minutes. Tip back into the same bowl and add 1 tbsp of olive oil, the sherry vinegar and peas. Toss and cover for 2-3 minutes for the flavours to combine.

  • Step 3

    Put the pea shoots on two plates. Season the pea salad, then toss through the mint. Pile the salad on top of the pea shoots and scatter over the mozzarella. Drizzle any left-over dressing on top and serve with a warm crusty baguette, if you like.

Check out more of our courgette recipes here...

Quick pickled courgette, ham hock, pea and goat’s cheese salad

Nutritional Information

  • Kcals 345
  • Fat 24.8g
  • Saturates 10.4g
  • Carbs 9.5g
  • Sugars 5.7g
  • Fibre 5.8g
  • Protein 18.2g
  • Salt 0.7g
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