Spring is most definitely in the air and Easter is just around the corner which of course brings with it plenty of chocolate, hot cross buns, simnel cake…. basically lots of delicious but not very healthy treats. So when Rachel’s Organic Yogurt sent me across a booklet of healthy Easter Recipes using their delicious products I couldn’t wait to give them a go – and this particular recipe was so good I had to share. So as the perfect Easter weekend lunch to balance out all those chocolate eggs, here is Rachel’s Organic Peashoot, Goats Cheese and Pomegranate Salad with Yogurt Dressing.
Ingredients (Serves 4)
200g Sugar Snap Peas
120g pea shoots and mixed salad leaves mix
100g cherry tomatoes (mixed yellow and red)
1/2 cucumber, sliced
200ml Rachel’s Organic Greek Style Natural Fat Free Yogurt
60g olive oil
1tbsp French mustard
Salt and Pepper for seasoning
250g goats cheese log, crumbled
50g pomegranate seeds
Blanch the sugar snap peas in boiling water for two minutes and then cool in iced water to refresh.
In a large bowl mix together the pea shoots, mixed salad leaves, blanched sugar snap peas, cherry tomatoes and cucumber.
To make the dressing mix together the Greek Style Natural Fat Free Yogurt, olive oil, french mustard and season with salt and pepper, then whisk together.
Pour the dressing over the pea shoots and salad leaves. Add the crumbled goats cheese and scatter with pomegranate seeds.
Serve immediately with fresh crusty bread.
This delicious salad, bursting with fresh vegetables, would make the perfect long weekend lunch with friends or family, as well as a brilliant and colourful addition to any barbecue. If you’d like to check out the other delicious recipes that Rachel’s Organic have created for Easter then have a look here – I definitely want to try making the Hot Cross Bun Pudding!
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