Warm snow pea salad with mushrooms and goat's cheese

Warm snow pea salad with mushrooms and goat's cheese


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In this delicious salad, snow peas and watercress supply calcium and vitamin C, mushrooms vitamin D and pecans omega-3 fatty acids. The red capsicum offers more vitamin C while the goat's cheese contributes calcium.

Leslie Glover

Serves: 4 

  • 2 teaspoons olive oil
  • 250 g mushrooms, thinly sliced
  • 2 cloves garlic, finely chopped
  • 500 g snow peas, strings removed
  • 1 small red capsicum, cut into thin strips
  • 3 tablespoons rice vinegar
  • 2 teaspoons honey
  • 4 cups (about 150 g) watercress leaves
  • 125 g mild goat's cheese
  • 2 tablespoons pecans, toasted and chopped

Preparation:35min  ›  Cook:10min  ›  Ready in:45min 

  1. In large non-stick frying pan, over moderately high heat, heat 1 teaspoon oil. Add mushrooms and sauté for 4 minutes or until tender and lightly browned. Add garlic and cook for 1 minute. Add snow peas and capsicum, and sauté for 4 minutes or until crisp-tender.
  2. Transfer to large bowl and add vinegar, honey and remaining 1 teaspoon oil, tossing to combine. Let stand for 20 minutes before serving.
  3. Divide watercress among 4 salad plates and top with snow pea mixture. Sprinkle with goat's cheese and pecans.

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