Carpaccio of Courgette and Crushed Peas with Melted Goat’s Cheese, Honey and Lemon

Nr of servings
4
Difficulty Level
Carpaccio of Courgette and Crushed Peas with Melted Goat’s Cheese, Honey and Lemon

Logo Thanks to Yes Peas !

 

If you’re looking for a light, refreshing dish that’s bursting with summery flavours, then look no further! Perfect for a starter or side dish for a dinner party, this courgette salad will be a hit with friends and family. The honey and lemon also provide a perfect zesty sweet combo for an extra kick of flavour!

Nr of servings
4
Difficulty Level

Ingredients

200 
g 
Birds Eye Peas
Birds Eye Garden Peas 375g
Sea Salt Flakes & Freshly Ground Black Pepper
Juice and zest of 1 Lemon
2 
tablespoon 
Olive Oil
200 
g 
Chevre Goat’s Cheese
2 
Sprigs Thyme, chopped
4 
tablespoon 
Clear Honey
A handful of Baby Rocket Leaves
a handful of fresh Basil Leaves
4 
tablespoon 
Pine Nuts, toasted, to serve

Method

  1. Preheat the grill to Medium

  2. Thinly shave the courgettes widthways using a mandolin, grating any leftover pieces.  Cook the peas in boiling salted water for 2 minutes, drain and place in iced cold water.  Once cooled, drain and crush slightly.  Mix the peas with the courgette slices.

  3. Zest and juice the lemon, putting the zest to one side.  Put the lemon juice and zest into a bowl, whisk in 2 tbsp olive oil and season with salt and pepper.  Spoon half over the courgette and pea mixture.

  4. Slice the goat’s cheese and arrange on a piece of greaseproof paper on a baking tray.  Drizzle with the honey and remaining olive oil and scatter over the chopped thyme and season with some freshly ground black pepper.  Pop under the grill until just starting to melt.

  5. Put the warm cheese onto the courgette and pea mixture and scatter over the spinach, basil, pine nuts and rocket. Pour the remaining dressing over the top and serve immediately.

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