Name: Phil Wood’s goat’s cheese salad with fennel and peas
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6 - 8
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

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

This spring time salad makes for an excellent side dish.

Serves 6 - 8

Prep

10M

Cook

Total

15M

“Naturally sweet peas are one of the best things in spring,” says Phil Wood, former of Laura and Pt Leo Restaurant in the Mornington Peninsula (and now owner of Ursula’s, in Sydney’s Paddington). “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.