Garden Pea and Salted Yoghurt Minted Salad

This is a light salad of peas, rocket and watercross. The addition of labneh jazzes it up.

INGREDIENTS
INSTRUCTIONS
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INGREDIENTS

Serves 4
500g FAGE Total
300g garden peas
1 bag wild rocket and watercress
1 bunch spring onions, chopped
1/2 bunch mint, chopped
For the dressing:
50g FAGE Total
1 tsp grain mustard
1 tbsp honey
2 tbsp olive oil
1 tbsp white wine vinegar

>60'
Serves 4
INSTRUCTIONS
  1. Season the yoghurt and place in a clean tea towel or muslin cloth. Tie the material tightly and hang in a fridge for 48 hours with a container underneath to catch the liquid as it separates from the yoghurt.
  2. To make the salad, cook the peas in salted boiling water for approx 8-10 minutes and re-fresh under cold water. Drain when cold.
  3. Mix the mustard, honey, oil, vinegar and FAGE Total yoghurt to make the dressing.
  4. In a bowl, toss the wild rocket and watercress, peas and chopped spring onions.
  5. Crumble the strained yoghurt over the top.
  6. Garnish with fresh mint and pour over the dressing.

RECIPE COLLECTIONS