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Pea Shoots, Mango and Smoked Chicken Salad

Mark Hix’s Pea Shoot Recipes

This is one of those salads that materialised from an almost empty fridge one sunny Sunday afternoon. I had a bit of Alex Jame’s little wallop goat’s cheese left from a dinner party, some new season peas and just went out in the garden and snipped off some pea shoots. Now as far as salad leaves go pea shoots are a real taste of spring and summer, in fact I grow peas and mange tout from seed for the tendrils’ or shoots and don’t really bother to let them form into pods.


  • 60g  or so of pea shoots, carefully washed and dried
  • 90g shelled weight of fresh or frozen peas or petits pois, cooked
  • 80g little wallop goats cheese or similar, at room temperature
  • A few sprigs of mint, small leaves reserved for the salad and larger ones for the dressing

for the dressing

  • 2tbsp good quality cider vinegar
  • 1tsp Tewksbury or Dijon mustard
  • 6tbsp extra virgin rapeseed oil
  • 2tbsp vegetable or corn oil
  • 1tsp caster sugar
  • 6-8 large mint leaves (see above)

First make the dressing. Blend all the ingredients in a liquidiser and season with salt and freshly ground black pepper. Mix a spoonful or so of the dressing with the drained warm peas and season with salt and pepper.

Lightly dress the pea shoots and arrange on a plate. Scatter on the peas and spoon over a little more dressing. Arrange the pieces of cheese on top and scatter the small mint leaves over.

Minted pea salad with Little Wallop Goats cheese