Mixed Pea Salad with Zucchini, Blue Cheese and Mint Pesto

INGREDIENTS

• 150g sugar snaps peas
• 150g snow peas
• 150g baby peas
• 1 large green zucchini, sliced
• 2 tsp olive oil
• Salt and pepper
• 150g blue cheese

• MINT PESTO

• ½ bunch mint
• 1 tbsp toasted pine nuts
• 1 tbsp parmesan cheese
• ½ cup olive oil
• ½ lemons juiced
• Salt and pepper

DIRECTIONS

1. Bring a large pot of water to the boil. Cook the peas for 2 minutes, then place them into ice cold water to refresh. Once cool, strain in a colander ready for serving.
2. Preheat the electric frypan to heat setting ‘10’ for 2 minutes.
3. Coat zucchini with olive oil and salt and pepper. Fry the zucchini for 2 minute on each side until tender.
4. To make the mint pesto, place the mint, nuts, cheese, oil, lemon juice, salt and pepper into the small personal blending jug of the Blitz2Go; securely seal the blade assembly inside the blending jug. Lock the blending jug onto the motor base by aligning the arrows and press the ‘PULSE’ button for 15 seconds or until smooth.
5. To assemble the salad, place all the peas in a bowl and toss together with the mint pesto and zucchini. Crumble the blue cheese over the top and serve.