Chef's Recipes

Phil Wood's goat's cheese salad with fennel and peas

This spring time salad makes for an excellent side dish.

By Phil Wood
  • 10 mins preparation
  • 5 mins cooking
  • Serves 6 - 8
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"Naturally sweet peas are one of the best things in spring," says Phil Wood, executive chef of Laura and Pt Leo Restaurant in the Mornington Peninsula. "When paired with the marinated chèvre from Main Ridge Dairy, they make for a phenomenal side."

Ingredients

  • 500 gm peas (about 1.4kg unpodded)
  • 2 small fennel bulbs, cut into 1cm dice
  • ½ cup (firmly packed) mint, finely chopped
  • 60 ml (¼ cup) mild extra-virgin olive oil, such as Cape
  • Schanck Olive Estate
  • 1 tbsp balsamic vinegar, or to taste
  • 300 gm soft marinated chèvre, such as Main Ridge Dairy, crumbled
  • ¼ cup (loosely packed) dill

Method

  • 1
    Blanch peas in a large saucepan of boiling salted water until tender (4 minutes). Drain, refresh, then drain well.
  • 2
    Combine fennel, mint and peas in a large bowl, dress with olive oil and balsamic and season to taste. Transfer to a serving bowl and top with chèvre with dill to serve.

Notes

Drink suggestion: A fumé blanc, such as Eldridge Estate Fumé Blanc from the Mornington Peninsula. Drink suggestion by Andrew Murch.

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