Quick and easy, this pea salad with pecorino cheese works perfectly as a meal on its own. You could also throw it on the table as a great side for your dinner party and watch as the pecorino gets devoured.
- Heat 1 tablespoon oil in a large non-stick frying pan over medium heat. Add the garlic and rosemary. Cook, stirring, for 1 minute. Add the bread. Cook, turning often, for 4 minutes or until golden. Transfer to a plate. Discard the garlic and rosemary.
- Bring a small saucepan of water to the boil. Add the peas. Cook for 2-3 minutes or until tender-crisp. Drain and refresh.
- Whisk the lemon juice, sugar and remaining oil in a small jug. Season.
- Combine the bread, peas, shoots and mint in a bowl. Add the dressing and toss to combine. Divide among serving plates and sprinkle with pecorino.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set