Here’s a nice super-simple pea shoot salad recipe with a fresh lemon dressing. It’s a useful standby for those times of year when you’re relying on sprouting seeds, baby leaves and quick-growing shoots.
Ingredients (serves 2 as a starter or 4 as a side salad)
- 2 handfuls of pea shoots
- 1 handful of baby leaves (lettuce, chard, spinach, beet leaf, pak choi, land cress etc)
- 15ml sunflower oil
- 5 ml lemon juice
- 1 heaped teaspoon of torn mint leaves
- salt and pepper
1. Wash pea shoots and baby leaves, dry well, and break into bite sized pieces if necessary.
2. Whisk up oil, lemon juice, mint and seasoning to make a dressing.
3. Mix leaves and dressing together well before serving.
Thifty meal tips
- If you don’t have fresh mint, use another soft herb such as parsley, chervil, dill or chives.
- Lime juice can be used instead of lemon for a zingy dressing.
- For a main course salad, add a gently sauteed onion and cooked beans (flageolet, cannellini, haricot or baby broad bean).
- Meat eaters could add shredded leftover chicken or chopped ham. The salad goes well with poached fish too.
- It’s also good with some mild fresh goat cheese crumbled on top, or cubes of any mild-flavoured cheese.