Sugar-pepper salad with leaf spinach

Name: Sugar-pepper salad with leaf spinach
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 150 g Sweet peas; 7-10 Tbsp Salt; 100 g Baby leaf spinach; 4 Radishes; 120 g Greek cream yoghurt; 1-2 TABLESPOONS Lemon juice; 1 TEASPOON Mustard; 1 TABLESPOON Honey; 1 TABLESPOON Olive oil; 7-10 Tbsp Pepper; 4 Stem(s) Mint; 50 g Sheep's cheese; 1/2 Beet sakura cress mix

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

150 g Sweet peas
7-10 Tbsp Salt
100 g Baby leaf spinach
4 Radishes
120 g Greek cream yoghurt
1-2 TABLESPOONS Lemon juice
1 TEASPOON Mustard
1 TABLESPOON Honey
1 TABLESPOON Olive oil
7-10 Tbsp Pepper
4 Stem(s) Mint
50 g Sheep's cheese
1/2 Beet sakura cress mix

Directions

1
Cook the mangetouts in boiling salted water for about 4 minutes. Pour off, rinse with cold water and drain. Clean and wash the spinach and drain well. Wash and clean radishes and cut into thin slices
2
Mix yoghurt, lemon juice, mustard and honey. Carefully embezzle olive oil. Season to taste with salt and pepper. Mix mangetouts, spinach, radishes and dressing. Wash the mint and shake dry.
3
Pluck off the leaves and chop finely. Arrange salad on 4 plates. Crumble cheese over it. Cut cress from the bed. Garnish with cress and mint