A lovely light and refreshing salad, ideal for spring days! This pairs really well with my Shepherd’s Pie recipe but it is also delicious with many other dishes.
150g/ 5oz (approx.) frozen peas
85g/ 3oz baby spinach
55g/ 2oz soft goats cheese
good squeeze of lemon juice
drizzle of extra virgin olive oil
Salt & freshly ground black pepper
Cook the peas in a boiling salted water until tender. Once ready, drain and allow to cool. Arrange the spinach leaves on a serving dish then scatter over the cooled peas. Crumble over the goats cheese then squeeze over the lemon juice and drizzle with the olive oil. Finish with a good grinding of pepper and a pinch of Maldon sea salt and serve.
*If you don't like goats cheese it is also delicious with shaved Parmesan.