Warm snow pea salad with mushrooms and goat's cheese
Warm snow pea salad with mushrooms and goat's cheese
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.
Ingredients
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
Directions
Preparation:35min ›
Cook:10min ›
Ready in:45min
- 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.
- Transfer to large bowl and add vinegar, honey and remaining 1 teaspoon oil, tossing to combine. Let stand for 20 minutes before serving.
- Divide watercress among 4 salad plates and top with snow pea mixture. Sprinkle with goat's cheese and pecans.
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