Pea, pea shoot salad with radish, hazelnuts and Parmesan

Summer is finally back! Quick before it disapears again make this salad!!

I was at a food festival back in the Midlands last week, and I created this recipe to share with the festival goers. It’s great on its own or would be a lovely addition to any BBQ. Let me know what you would have it with!

Salad

• 100g peas
• 3 radishes, cut into halves
• 50g hazelnuts, toasted for a few minutes in a dry pan
• 2 spring onions, sliced
• 2 handfuls of pea shoots
• 2 handfuls of rocket
• 50g Parmesan, sliced
• Salt and pepper

Dressing

• 3 tbsp olive oil
• 1 tbsp lemon
• 1 tsp Dijon mustard
• ½ tsp honey
• Salt and pepper

1. Cook the peas. If using frozen just bring back to the boil and drain, if using fresh cook for 2-3 mins and drain. Set aside to cool.
2. If toasting the hazelnuts, pop them in a frying pan with no oil on a medium heat. Toast them for 3 or 4 minutes moving them around so that they get a little colour. Chop them coarsely. Set aside.
3. Add all of the dressing ingredients into a jam jar and shake to emulsify. Set aside.
4. Place the leaves into a large bowl. Sprinkle over the radishes and spring onions.
5. Add in the peas and mix. Pour ¾ of the dressing into the salad bowl and gently mix with your hands. Add the hazelnuts and gently mix in.
6. Serve in a bowl and add the parmesan on top in slices, add more dressing if needed.