Garden Pea and Salted Yoghurt Minted Salad

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


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

Serves 4
  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.