Spinach, pea and broccolini salad
This dish make a great side for a big lamb roast. With the peas, to be honest, it's easier to use frozen baby peas and they will usually be sweeter. I also swap out the goat's cheese for feta sometimes and just crumble it through.
Spinach, pea and broccolini salad. Photo: William Meppem
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400g fresh peas in their pod
2 bunches broccolini
100g mâche (lambs leaf)
50g baby spinach
handful mint leaves
1/2 cup extra virgin olive oil
2 tbsp red wine vinegar
sea salt and freshly ground pepper
100g soft goat's cheese, crumbled
1. Remove peas from their pods. Bring a large pot of salted water to the boil. Blanch broccolini until al dente, about four minutes. Remove using tongs and refresh in iced water. Bring the water to boil again and blanch the peas until al dente, about three to five minutes. Drain and refresh in iced water. Drain both vegetables well. Trim a little off the thick ends of the broccolini then cut on an angle into bite sized pieces.
2. Cut the roots off the mâche. Thoroughly wash and dry the mâche, spinach and mint leaves. Roughly tear mint leaves.
3. For the dressing, whisk together oil, vinegar and seasoning.
4. Place all ingredients together in a mixing bowl with the dressing. Gently combine and present in a large serving bowl to share.
Serve with Neil Perry's leg of lamb with herb and pinenut stuffing.