Little gem salad with radish, peas and goat's cheese recipe

Ingredients
- 2 Little Gem lettuces, quartered lengthways
- 100g (3½oz) leafy butterhead salad or rocket salad
- 125g (4oz) radishes, tops removed and quartered
- 100g (3½oz) frozen peas, defrosted
- 2tbsp chopped mint
- 50g toasted hazelnuts, roughly chopped
- 100g (3½oz) goat’s cheese, crumbled
For the dressing
- ½ lemon, juiced
- 1tsp Dijon mustard
- 1tsp clear honey
- 3tsp hazelnut oil or extra-virgin olive oil
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 505kJ 121.0kcal
- Fat
- 10g
- Saturates
- 2g
- Salt
- 0.2g
- Sugars
- 2g
of the Reference intake
Carbohydrate 3.6gProtein 4.8gFibre 2.1g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- Put all the salad ingredients into a transportable picnic bowl. Cover and chill until needed.
- Meanwhile, whisk the dressing ingredients in a sterilised jam jar. Season well and set aside. When ready to serve, dress the salad and toss to combine.
- See more Salad recipes














