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.

Recipe «Spring pea salad with double brie» presented in category Recipes / Salads, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.