This exam sitting was definitely the most torturous sitting yet! Thankfully it’s over now but one thing that I do enjoy is being able to work at home and make fresh, delicious lunches like this warm pea and mint salad.
I’m definitely making the most of my free time now that this sitting of the exams is over. My first weekend of freedom CB and I enjoyed a long weekend to celebrate, belatedly, our anniversary and this weekend has just been nice and chilled out while I catch up on life as we have a couple of busy weekends in May. It’s amazing what I have to put on hold just to cram as much studying as I can around work!
This is definitely a hearty salad, packed with potatoes and lots of peas. Plus loads of delicious flavours such as peppery rocket and radishes; and zingy mint and lemon. It’s pretty much spring in a bowl!
I think I will try make this again and chill it for taking to work as now the weather is a bit duller I need something fresh and bright for work days!
If you want some extra protein it is delicious with smoked mackerel, although I think everything is delicious with smoked mackerel! Or some simple grilled chicken for a nice healthy dinner.
- 1 medium baking potato
- 150 grams frozen peas
- 1 tablespoon of butter
- 1 tablespoon of olive oil
- 3 spring onions
- Salt and pepper
- Large handful of rocket
- 3 radishes
- 5-6 mint leaves
- 1 tablespoon Greek yogurt
- Juice of 1/2 a lemon
- Small handful of 2-3 mint leaves
- Chop the potato into bite size chunks and add to a pot of salted boiling water. Cook for about 10-15 minutes or until fork tender. 5 minutes before the potatoes are ready, add the peas. Drain and set aside.
- Make the dressing by adding the Greek yogurt and lemon juice to a bowl and whisk well. Finely chop the mint and add in, and mix together.
- When ready to serve, heat a pan with the butter and oil and add the chopped spring onions, potatoes and peas. Keep on a low heat and stir to warm through. Turn off the heat and stir through the rocket.
- Serve on a plate topped with sliced radishes, finely shredded mint leaves and the dressing.