Pea and courgette ribbon lemon salad with black pepper smoked salmon
A gorgeous, lemony side salad made with shelled peas, fresh courgette, watercress and peppery smoked salmon - perfect for summer days.
Prep Time20 mins
Cook Time3 mins
Total Time23 mins
- 1/2-1 tsp garlic puree
- 1 tbsp olive oil
- large pinch black pepper
- small pinch salt
- juice 1/2 lemon
- 150 g shelled peas
- 1 large courgette
- 1 pack of watercress
- 100 g cracked black pepper smoked salmon
In a large bowl, mix the garlic, lemon juice, black pepper, salt and olive oil.
Using a vegetable peeler, slice the courgette into long, thin ribbons and add to the bowl.
Cook the peas in a pan of boiling water for three minutes, then drain and plunge into ice water to stop them from over cooking. Drain again and add to the bowl.
Cover the bowl with cling film and leave to marinade in the fridge for 30 minutes.
Layer watercress at the base of a large salad bowl.
Lift the courgettes and peas out of their dressing and into the salad bowl.
Top with torn strips of the John Ross Jr salmon.
Dress with as much of the remaining dressing as you wish.