Snap Pea, Cucumber and Goats Cheese Warm Salad
Tender snap peas or sugar snap peas are a treat; their delicate gardeny flavour seems to bring winter-shocked taste buds back to life. Depending on your region snap peas are available from mid spring right through early fall (you can always stock up and freeze some for the winter months).
If you prefer and they are all right with your bladder you can opt for shallots instead of the chives which I have listed here. Look for a creamy goats milk cheese, with subtle flavours, as the snap peas are the star of this tasty dish.
Snap Pea, Cucumber and Goats Cheese Warm Salad
1 pound of fresh sugar-snap peas washed, strings (veins) and stems removed
1/3 cup freshly chopped chives (green part)
1/3 cup olive oil or walnut oil
½ cup fresh goats milk cheese or fromage blanc, diced into small cubes
1 cup of old-English cucumbers, sliced into thin rounds
¼ cup rocket leaves, finely chopped into strands
½ tsp salt (optional, but if you do include it I recommend you use organic sea salt)
Freshly milled pepper to taste (optional)
Over boiling water gently steam the snap peas until they are just tender, but still retain some of their natural crunch; about 4 minutes usually. Remove from heat and set aside.
In a sauté pan over low eat, gently warm the olive oil for a minute or two, add in the chives and rocket leaves for just a minute to bring out their flavours; remover from heat.
In a large bowel combine the oil mixture, cucumber, snap peas and salt and pepper. Stir well, incorporating all the ingredients together. Lastly, add in the goats milk cheese and transfer to a salad bowel. Garnish with a few extra sprigs of rocket leaves.
Serves 4