Cutting the peas vertically enhances their texture. We mix them with a Dijon mustard vinaigrette for acidity and flavour, feta for creaminess, and mint for freshness
| Created by | Spinneys |
| Prep time | 30 minutes |
| Serves | 4 |
| Cuisine | Asian |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 477 |
| Fat | 38.7g |
| Saturates | 5.8g |
| Protein | 11.9g |
| Carbs | 23.3g |
| Sugars | 8.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFClean and trim the snap peas. Then slice them as thinly as possible lengthways. Thinly slice the radish and put the slices on ice water. Peel and cube the avocado.
To make the mustard vinaigrette, place mustard, vinegar and salt in a food processor. Blend while gradually adding the oil to create an emulsion.
Finely chop the mint.
In a large bowl, toss the snap peas with the mustard vinaigrette, mint and a pinch of Maldon salt.
Crumble half the feta on a serving plate. Top with the snap peas then crumble over the remaining feta. Top with the sliced radish and diced avocado. Drizzle with the chive oil (see step 2 in the recipe for seafood ceviche) and sprinkle with the micro greens and serve.
