Spring pea salad with double brie

Cooking Salads Spring pea salad with double brie

Top golden chunks of toasted sourdough bread and fresh salad with slices of creamy brie cheese for a gourmet-style barbecue side or light main.

Lables: Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  1. Heat half the oil in a frying pan over medium heat. Add the bread and cook, stirring, for 5 mins or until golden brown. Set aside to cool.
  2. Combine the sugar snap peas and snow peas in a large heatproof bowl. Cover with boiling water and stand for 2 mins. Refresh under cold water. Drain.
  3. Place the combined peas in a large bowl. Add the mixed leaves, onion, cucumber, tomato and croutons. Toss to combine. Arrange the Président Double Brie over the salad.
  4. Place the basil, vinegar, garlic and remaining oil in a bowl. Whisk until well combined. Drizzle over the salad.

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1/3 cup olive oil
1/2 x 550g sourdough loaf, cut into 2cm pieces
150g sugar snap peas, trimmed, thinly sliced
150g snow peas, trimmed, thinly sliced
100g mixed salad leaves
1 small red onion, thinly sliced
1 Lebanese cucumber, sliced lengthways into ribbons
250g cherry tomatoes, halved
200g Président Double Brie, thinly sliced
2 tbsp basil, finely chopped
2 tbsp white wine vinegar
1 garlic clove, crushed

Adv

Autors
Preparation time
10
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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