Ingredients
- 2 bunches of radishes
- 3 cups of peas (frozen or fresh)
- ½ container Evansdale Curd Cheese
- 1 handful of mint
- 1 tbsp fresh oregano
- Juice 1 lemon
- 2 tbsp olive oil
- 2 pieces of preserved lemons
Radish, Pea and Curd Cheese Salad
Method
- Wash the radishes and finely slice on a mandolin (or by hand)
- Cook 3 cups of peas and once cooked, drain off water and cool under running cold water
- Drain off the water and set aside
- Finely slice the mint, oregano and the preserved lemons
- Make the dressing by mixing together the lemon juice and olive oil
- Mix all of the prepared ingredients with the curd cheese and add the dressing
- Season with salt and pepper to taste
