VegBox Recipes

Peas and Pears Late Summer Salad

This is another one of the brilliant creations that emerge when hunger bumps noisily up against what's left in the fridge and the fruit bowl!
 
 

Ingredients

Serves 2

Peas from around 20 pods
1 or 2 pears
8 medium sized closed cup mushrooms
Salad leaves - rocket, lettuce, watercress, baby spinach, swiss chard - whatever takes your fancy / whatever was in the box this week
Half a block of feta cheese
Black pepper
Balsamic vinegar
 

Method

  1. Pop the peas out of their pods.
  2. Wash and dice the pears.
  3. Wash the spinach leaves or whichever other salad leaves you're using.
  4. Chop the leaves roughly (we recommend you treat the stems as a separate ingredient, chopping them into little crunchy pieces).
  5. Dice the feta.
  6. Slice the mushrooms.
  7. Throw all the ingredients into the salad bowl or lunch box.
  8. Grind over plenty of black pepper.
  9. Dress with a generous helping of balsamic vinegar when you're ready to eat it (you can also sit the pear and feta chunks in a tablespoon of balsamic in advance - this makes it extra scrummy in my book!).
 

Time From Cupboard-To-Table

10 minutes
 

Notes & Variations on Peas and Pears Late Summer Salad

You can of course use whatever leaves you fancy alongside the peas, pears, mushrooms and cheese ... Rocket, watercress, swiss chard, baby spinach, regular lettuce ... The world's your salad bowl!
 
 
 

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