- 100ml cold-pressed rapeseed oil
- 35g fresh finely chopped mint
- 30ml white wine vinegar
- 2 tsp caster sugar
- 125g mangetout
- 200g peas
- 200g edamame beans
- 150g carrot
- 120g radish
- 150g fresh pea shoots
- 90g cashew nuts
- 150g feta cheese, crumbled
- Salt and ground white pepper
For the dressing
Place the oil, white wine vinegar, caster sugar, half the mint and a little salt and pepper to taste, in a pan. Put on a medium hob and heat gently until just simmering, remove straight away and leave to cool.
For the salad
Lightly cook the mangetout, peas and edamame beans until al dente (in a steamer or boiling salted water). Remove and rinse in ice cold water before draining.
Thinly slice the radishes and carrots and place in a bowl along with the remaining finely chopped mint.
Roughly chop the pea shoots and combine with the carrot and radish mix, then add the mangetout, peas and edamame beans.
Toast the cashew nuts in a dry frying pan taking care not to burn them. Once cooled, roughly chop them.
Lightly dress the ingredients and mix together until evenly combined.
Place the salad mix in a bowl, then crumble over the feta cheese and cashew nuts.
Finish with an extra drizzle of the dressing and serve.
We believe in sourcing sustainable food wherever possible and use local and seasonal produce in our cafés. Discover why this is important and have a go at some of our recipes at home.
Looking for something a little lighter to eat? You can find a selection of salads and light bite recipes from our chefs and local experts.
This tasty salad balances meltingly soft courgette slices with fresh mint and a little chilli heat: perfect for a light lunch or as a delicious accompaniment.
A fresh and vibrant salad for the summer, ideal when using homegrown tomatoes – especially heritage varieties.