Pea, Mint, and Yoghurt Salad
Pea, Mint, and Yoghurt Salad

Ingredients

Method

  • 200g fresh podded peas
  • 1 long red chilli, deseeded and finely chopped
  • 1 chopped garlic clove
  • 1⁄2 lemon, juice only
  • 1⁄2 tbsp olive oil
  • Salt and pepper
  • 100g of firm strained yoghurt (such as skyr)
  • Small handful of torn mint leaves
  • Cook the peas in boiling salted water for 2 minutes. Drain and refresh under cold water. In a large bowl, mix the cooled peas, chilli, garlic, lemon, and olive oil until combined. Season to taste.
  • Break up the strained yoghurt into chunks and sprinkle over the pea mixture. Sprinkle over the mint leaves, and lightly mix to combine. Serve immediately.
10 mins
4 serving
This recipe pairs perfectly with the Cantine Settesoli Azalea Vermentino 2020 from Sicily, Italy.

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