Italian nut and pea salad
When summer comes, there is nothing better than a salad of freshly picked green and sugar snap peas. They just make the perfect combo – green on green with more green, in this case - basil. Actually, this salad was inspired by Filbert's Italian herb peanut and hazelnut mixture, in which the nuts taste like little pieces of Italy, so some buffalo mozzarella was an essential part of the dish. Fresh, easy to make, and so, so delightful.
300 g green peas
200 g sugar snap peas
120 g rucola
2 buffalo mozzarella balls, each torn into 4 parts
handful of small basil leaves
20 ml extra virgin olive oil
50 g Filbert's Italian herb peanuts & hazelnut mix
freshly ground pepper to taste
smoked sea salt
Boil the water, add a good spoonful of salt and both types of peas. Boil for 2 minutes maximum; drain and plunge immediately into a bowl of ice water. This will stop the peas from cooking, and they will taste crispy and fresh. Drain in a sieve and then on paper towels.
In a bowl, mix together the rucola, peas, mozzarella, basil and olive oil. Arrange on a plate, sprinkle with nuts and salt and pepper.
Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s