Sugar Snap, Mint & Goat’s Cheese Salad

This beautiful green salad looks just stunning and in this instance, looks are not deceiving; the salad contains the best green leaves, full of vitamins and minerals, plus healthy fats and oils. You can change the flavours of the goat’s cheese to suit your personal taste. Great for lactose-intolerant peeps, too.



    75 g baby leaf mix
    1 punnet (approx. 120g) sugar snap (or mange tout) peas
    Handful of mint leaves, torn
    ½ red onion, sliced
    1 avocado, diced into cubes and dredged in lemon juice
    1 roll Chevin goat’s cheese, plain
    Food Lover’s Chilli Flakes, about 5 g
    100 g frozen Food Lover’s Garden Peas, defrosted in boiling water
    Dressing: Waitrose Essential French Dressing


    Place the baby leaf mix in a bowl or platter. Top with the sugar snaps and mint.
    Add red onion and avocado.
    Slice Chevin into 10 rounds. Scatter the chilli flakes on a clean work surface and lightly press the cheese rounds into the flakes to coat.
    Arrange the cheese rounds and thawed peas into the leafy salad.


Serve with vinaigrette drizzled over.

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