Warm snow pea salad with mushrooms and goat's cheese
45 minutes
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
1 person made this
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.
