Spring pea, mint and mozzarella salad with blistered tomatoes

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    Serves 4-6
    Prep time: 20 minutes
    Cook time: 5 minutes

    The fresh Italian flavours of creamy mozzarella, sweet juicy tomatoes, and peas make for a luscious summer plateful all finished off with Barker’s Italian Style Dressing with Green Olives and Red Wine vinegar.

    Recipe created by Gretchen Lowe @myweekendtable

    INGREDIENTS

    • 1-2 punnets cherry tomatoes
    • 400g frozen baby peas
    • 300g snow peas (or any peas in a pod)
    • 1 cup mint leaves
    • 1 red onion, thinly sliced
    • 2 mozzarella balls, torn

    METHOD

    • For the tomatoes add olive oil to a heavy pan on high heat. Add the cherry tomatoes and let sit for 2 minutes until they start to blister. Give them a quick stir, turn off the heat, and let them sit for another 2 minutes or so then set aside.
    • Cook all the peas in boiling salted water for 2-3 minutes until tender. Refresh in cold water and drain.
    • Toss Barker’s Italian Style Dressing with peas, mint, and red onion and season with salt and pepper.
    • Arrange on a serving plate with tomatoes and mozzarella. Add extra dressing if you like.
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