Pea, salmon and goat’s cheese salad recipe

2 tbsp olive oil

1 small shallot, finely diced

1 garlic clove, finely crushed

3 cups frozen peas

Juice of one lemon

Drizzle the olive oil into a large frypan over medium heat. Add the shallot and garlic and sauté for 5 minutes. Add the peas and sauté for a further 5 minutes. Remove from heat and stir through the lemon juice. Set aside in a large bowl.

Add the mint, parsley, radish, salmon and goat’s cheese to the bowl and toss until just combined. Enjoy!

Note: Salad will last up to 3 days in an airtight container in the fridge.