Sweet pea and pecorino salad

Sweet pea and pecorino salad

So simple, so delicious

So simple, so delicious

Serves 4

Cooks In5 minutes

DifficultySuper easy

Nutrition per serving

• Calories 482 24%

• Fat 48.5g 69%

• Saturates 10.3g 52%

• Sugars 1.3g 1%

• Salt 1.44g 24%

• Protein 7.4g 15%

• Carbs 4.7g 2%

• Fibre 2.2g -

Of an adult's reference intake

Ingredients

• 4 handfuls fresh podded peas
• 3 handfuls pea shoots or rocket and baby spinach
• 1 radicchio , finely sliced
• 2 lemons , juice of
• extra virgin olive oil
• sea salt
• freshly ground black pepper
• 80 g pecorino or Parmesan

Method

1. A lot of people don’t realise that pea shoots are the best part of the pea plant to eat. They make a wonderful salad ‘leaf’. If you can’t get hold of them, then use a mixture of rocket and baby spinach leaves instead.
2. Also, the point of this salad is that you use fresh, raw peas. If you can’t get them, then make a different salad.
3. Add your peas and pea shoots to a bowl with the radicchio. Add the lemon juice and three times as much extra virgin olive oil. Season to taste with salt and pepper. Divide the salad between your plates and crumble over the cheese. So simple, but so delicious!