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pea & pecorino salad
serves 4 (as a side) | prep 15 mins cooking 10 mins Q E V
Serve up this quick salad, pretty peas!
2½ tbs extra virgin olive oil
2 garlic cloves
1 fresh rosemary sprig
200g day-old sourdough bread, cut into 3cm pieces
450g fresh peas, podded (about 1 cup podded, see tip) or frozen peas
3 tsp fresh lemon juice
1 tsp caster sugar
1 cup Loosely packed pea shoots (see note)
½ cup fresh mint Leaves, torn if large
40g pecorino or parmesan, coarsely grated
1 Heat 1 tbs oil in a targe non-stick frying pan over medium heat. Add garlic and rosemary. Cook, stirring, for 1 minute. Add the bread and cook, turning often, for 4 minutes or until golden. Transfer to a plate. Discard the garlic and rosemary.
2 Bring a small saucepan of water to boil. Add the peas. Cook for 2-3 minutes or until tender crisp. Refresh under cold running water. Drain.
Whisk the Lemon Juice, sugar
