Photo: Anna Pelzer
Sweet pea & pecorino salad
8 ingredients
4
openrecipes
A lot of people don't realise that pea shoots are the best part of the pea plant to eat. They make a wonderful salad 'leaf'. If you can't get hold of them, then use a mixture of rocket and baby spinach leaves instead. Also, the point of this salad is that you use fresh, raw peas. If you can't get them, then make a different salad.
Estimated Nutrition (whole recipe, rough)
316
Calories
16g
Protein
21g
Fat
18g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Pea | 1/2 cup (72g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pea Shoots | not in our table | 0 |
| Radicchio | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 handfuls fresh podded peas
- 3 handfuls pea shoots or rocket and baby spinach
- 1 radicchio, finely sliced
- juice of 2 lemons
- extra virgin olive oil
- sea salt
- freshly ground black pepper
- 80 g pecorino or Parmesan
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes