Sugar-pepper salad with spinach

Name: Sugar-pepper salad with spinach
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 150 g Sweet peas; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g young spinach; 1⁄2 Federation Radishes; 30 g Alfalfa sprouts; 120 g Whole milk yoghurt; 1 TABLESPOON Lemon juice; 1 TEASPOON medium hot mustard; 1 TABLESPOON liquid honey; 1 TABLESPOON Olive oil; 4 Stem(s) Mint; 50 g Feta

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

150 g Sweet peas
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g young spinach
1⁄2 Federation Radishes
30 g Alfalfa sprouts
120 g Whole milk yoghurt
1 TABLESPOON Lemon juice
1 TEASPOON medium hot mustard
1 TABLESPOON liquid honey
1 TABLESPOON Olive oil
4 Stem(s) Mint
50 g Feta

Directions

1
Clean and wash the sugar snap peas and cook in boiling salted water for about 4 minutes. Pour into a sieve, rinse with cold water and drain. Clean and wash the spinach and drain well. Clean and wash radishes and cut into thin slices.
2
Rinse sprouts in a sieve and drain well.
3
Mix yoghurt, lemon juice, mustard and honey. Fold in the oil. Season to taste with salt and pepper. Mix mangetouts, spinach, radishes and dressing. Wash mint, shake dry, chop leaves finely.
4
Crumble cheese over it. Sprinkle with mint and sprouts.