Spring Pea Salad

Photo: Ashley St George (@ashfoodiephotos)

“Every salad you serve is a picture you have painted, a sculpture you have modeled, a drama you have created.” ― Carol Truax, The Art of Salad Making

Getting excited for barbecue season? We certainly are.

This salad is green, crunchy and perfect for a spring lunch outside, and makes the perfect accompaniment to a spring barbecue spread. (PS: it's also great for using up leftover herbs in the fridge!)


  • ½ cup couscous

  • 1 cup soft herbs (mint, basil, dill, parsley), extra leaves for sprinkling

  • 1 garlic clove

  • 50ml oil

  • salt

  • Leafy greens (watercress, rocket or baby spinach or a mixture)

  • Peas (snow peas, sugar snaps or a mixture)

  • 1 cup walnuts, toasted

  • 1/3 cup Goats cheese, crumbled

  • ¼ cup currants


  1. Boil the kettle. Place the couscous in a bowl and cover with hot water. Cover and stand for 5 minutes.

  2. Place the peas in a bowl and cover with hot water. Stand for 5 minutes then drain and set aside.

  3. Using a stick blender, blend the herbs, garlic, olive oil and a large pinch of salt until you have a smooth paste.

  4. Add the herby paste to the cooked couscous and fluff with a fork until the paste is mixed through, taking care to ensure there are no large clumps of couscous (it may need an extra drizzle of olive oil).

  5. In a large mixing bowl, combine the leafy greens, extra herbs, blanched peas, herby couscous, toasted walnuts and crumbled goats cheese and currants.

  6. Toss everything together and transfer to a serving bowl.

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