Minted Pea Salad with Little Wallop Goats Cheese

from with my “American” translation


  • 2 oz or so of pea shoots, carefully washed and dried
  • 3 oz shelled weight of fresh or frozen peas or petits pois, cooked
  • 2.8 oz little wallop goats cheese or similar, at room temperature
  • a few sprigs of mint, small leaves reserved for the salad and larger ones for the dressing

For the dressing

  • 2 tbsp good quality cider vinegar
  • 1 tsp Tewksbury or Dijon mustard
  • 6 tbsp extra virgin rapeseed oil
  • 2 tbsp vegetable or corn oil
  • 1 tsp caster sugar (granulated – I’m sure honey is a fine substitute for a dressing)
  • 6-8 large mint leaves (see above)

First make the dressing. Blend all the ingredients in a liquidiser and season with salt and freshly ground black pepper. Mix a spoonful or so of the dressing with the drained warm peas and season with salt and pepper.

Lightly dress the pea shoots and arrange on a plate. Scatter on the peas and spoon over a little more dressing. Arrange the pieces of cheese on top and scatter the small mint leaves over.