"Naturally sweet peas are one of the best things in spring," says Phil Wood, former of Laura and Pt Leo Restaurant in the Mornington Peninsula (and now owner of Ursula's, in Sydney's Paddington). "When paired with the marinated chèvre from Main Ridge Dairy, they make for a phenomenal side."
Phil Wood's goat's cheese salad with fennel and peas
This spring time salad makes for an excellent side dish.
- 10 mins preparation
- 5 mins cooking
- Serves 6 - 8
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Ingredients
- 500 gm peas (about 1.4kg unpodded)
- 2 small fennel bulbs, cut into 1cm dice
- ½ cup (firmly packed) mint, finely chopped
- 60 ml (¼ cup) mild extra-virgin olive oil, such as Cape
- Schanck Olive Estate
- 1 tbsp balsamic vinegar, or to taste
- 300 gm soft marinated chèvre, such as Main Ridge Dairy, crumbled
- ¼ cup (loosely packed) dill
Method
- 1Blanch peas in a large saucepan of boiling salted water until tender (4 minutes). Drain, refresh, then drain well.
- 2Combine fennel, mint and peas in a large bowl, dress with olive oil and balsamic and season to taste. Transfer to a serving bowl and top with chèvre with dill to serve.
Notes
Drink suggestion: A fumé blanc, such as Eldridge Estate Fumé Blanc from the Mornington Peninsula. Drink suggestion by Andrew Murch.
