I am really trying to be healthy this week and today I am sharing 2 Spring salad recipes with you.
How yummy and healthy! I need to make one of these recipes up for lunch!
Pea Salad with Pea Shoots & Baby Leaves:
Using: Steve’s Leaves Pea Shoots & Baby Leaves
Serves 2 in 30 minutes
What to put in:
- 1 x 60g bag of Pea Shoots & Baby Leaves
- 100g freshly shelled peas
- 125g soft goat’s cheese
- 2 raw beetroot
- 1½ tbsp extra virgin olive oil
- 1 tbsp chopped mint
- Salt and pepper
What to do:
- Peel the beetroot, slice the batons and place in a roasting dish with ½ tbsp of olive oil and some seasoning.
- Roast in an oven at 220oC for 10 minutes until just cooked (you want a nice bite!)
- Add the chopped mint to the olive oil and give it a good stir.
- To serve, place the Pea Shoots & Baby Leaves and shelled peas on the plates.
- Add the roasted beetroot and crumble the goat’s cheese on top.
Using: Steve’s Leaves Baby Watercress & Little Leaves
Serves 2 in 10 minutes
What to put in:
- 1 bag Baby watercress & Little Leaves
- 2 medium eggs
- 1 tbsp extra virgin olive oil
- 2 tsp creamed horseradish sauce (10g)
- 1 lemon
- 160g kiln roasted salmon, broken into large flakes
- 50g Gruyere cheese, shaved with a vegetable peeler
- Place the eggs in a small pan and cover with water. Bring to the boil and simmer for 4 minutes, run under cold water to cool then peel and quarter.
- Whisk together the oil, horseradish sauce and juice of half the lemon.
- Mix together the salad leaves, salmon and cheese then toss in the dressing.
- Serve topped with the eggs and the remaining half lemon cut into wedges.
Recipes and images courtesy of Steves Leaves.
Fancy trying one of these Spring salad recipes out?
