less than 30 mins
less than 10 mins
Throw these ingredients together as a last-minute quick warm salad, or cook the peas in advance and refresh.
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Cook the peas in a pan of boiling, salted water for 1-2 minutes, or until tender. Drain well, then refresh in cold water until cold.
In a large bowl, mix together the cooled, cooked peas, chilli, garlic, lemon juice and olive oil until well combined. Season, to taste, with salt and freshly ground black pepper.
Break up the strained yoghurt or goats' cheese into bite-sized pieces and sprinkle over the pea mixture. Sprinkle over the mint leaves and mix lightly to combine.
Easy Easter roast lamb menu
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