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

Name: Carpaccio of Courgette and Crushed Peas with Melted Goat’s Cheese, Honey and Lemon
Prep time: PT10 M
Cook time: PT10 M
Yield: 4
Ingredients: 200 g Garden Peas 375g Birds Eye Peas; 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

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Preparation Time

10 '

Cooking Time

10 '

Nr of servings

Difficulty Level

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!

Preparation Time

10 '

Cooking Time

10 '

Nr of servings

Difficulty Level

Ingredients

200

Birds Eye Peas

Sea Salt Flakes & Freshly Ground Black Pepper

Juice and zest of 1 Lemon

tablespoon

Olive Oil

200

Chevre Goat’s Cheese

Sprigs Thyme, chopped

tablespoon

Clear Honey

A handful of Baby Rocket Leaves

a handful of fresh Basil Leaves

tablespoon

Pine Nuts, toasted, to serve

Our method

Preheat the grill to Medium
Thinly shave the courgettes widthways using a mandolin, grating any leftover pieces. Cook the peas in boiling salted water according to pack cooking instructions, drain and place in iced cold water. Once cooled, drain and crush slightly. Mix the peas with the courgette slices.
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.
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.
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.