Peashoot and goat's cheese salad with yoghurt dressing


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Main serves 4

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Salads don't have to be boring – check out this recipe by Rachel’s if you don't believe us...

(Serves 4)

200g sugar snap peas

120g pea shoots and mixed salad leaves
100g cherry tomatoes, mixed yellow and red
1⁄2 cucumber, sliced

200ml Greek-style fat free natural yoghurt
60g olive oil

1 tbsp French mustard

250g goat’s cheese, crumbled

50g pomegranate seeds


– Blanch the sugar snap peas in boiling water for two minutes and then cool in iced water to refresh.

– In a large bowl mix together the pea shoots, mixed salad leaves, blanched sugar snap peas, cherry tomatoes and

– To make the dressing, mix together the yoghurt, olive oil and French mustard, and season with salt and pepper, then whisk 

– Pour the dressing over the pea shoots and salad leaves. Add the crumbled goats cheese and scatter with 
pomegranate seeds. (Tip: To extract pomegranate seeds, take a bowl and suspend a sieve over the top. Cut the pomegranate fruit in half and using a wooden spoon bash it from the skin side up. The seeds will fall through into the sieve).

– Serve immediately with fresh crusty bread.

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