You don't have javascript enabled! Please download Google Chrome! SPRING PEA, BEETROOT & HERB SALAD - The Wholehearted Cook


Dani VennVeggie

You just have to love a salad that makes the seasons produce sing in its simplicity and a recipe that is  easy to throw together for a barbecue with friends because at this time of year you want to be outside enjoying the magical sunshine, before it gets achingly hot, not slaving away in your kitchen. This recipe is a win – win as it’s seasonal and simple combining spring green peas and beans with thinly sliced beetroot that has been quickly blanched in boiling water for only a few minutes so that it still retains a little crunch and also a load of fresh herbs, use whatever you can get your hands on and don’t be afraid to experiment. 

Meat eaters can pair this salad with a grilled lamb cutlet, vego’s can add a little goats cheese or feta if you so please and vegan’s can enjoy the plants in all their glory! Which ever way you’d like to serve this salad, one thing is for sure, it will go down nicely with a glass of local red wine.

I will be cooking up this dish using  produce from my local Hurstbridge Farmer’s Market this Sunday October 4 at 11am. This recipe will also be included as part of the Taste of Hurstbridge community cookbook which will go on sale on this date for $10 and all money raised will go back into making the farmer’s market a must-visit destination on the first Sunday of each month. I really hope that you can make the trip out to the Ferguson’s Paddock to soak up some country air and tasty samples! Enjoy… Dani x




Serves: 4 – 6

Should take about 20 minutes

Around 10 minutes to cook



3 beetroots, thinly sliced (use a mandolin if you have one)

Beetroot leaves, roughly chopped (optional if your beets come with leaves use them)

1 cup frozen or fresh peas

1 cup double podded broad beans

200g snow peas, end trimmed, roughly chopped

A few handfuls of salad leaves

½ cup parsley leaves

½ cup mint leaves

½ cup coriander leaves

150g crumbled fetta or goat’s cheese

Salad Dressing

1 tablespoon apple cider vinegar

¼ cup olive oil

1 teaspoon honey

½ teaspoon cumin seeds

½ teaspoon salt flakeS

For meat eaters, here is a little lamb marinade…

3/4 cup natural yoghurt

2 teaspoons freshly minced garlic

1 teaspoon ground cumin

½ teaspoon salt flakes

12 lamb cutlets


Combine natural yoghurt, garlic, ground cumin and salt flakes together and mix well. Rub over lamb cutlets, place on tray, cling wrap and place in refrigerator to marinate for at least a few hours.

Slice beetroots using a mandolin or sharp knife. Bring a saucepan of water to the boil, when boiling, add beetroot and cook for about 5 minutes, drain then rinse beetroot under cold water and set aside

Bring saucepan of water to the boil, when boiling, cook peas for about 2 – 3 minutes, drain then rinse under cold water and set aside in iced water.

To make salad dressing, whisk together apple cider vinegar, olive oil, honey, cumin seeds and salt flakes.

When you are ready to serve, place a large frypan over medium heat, add a few glugs of olive oil and when hot add lamb cutlets, cook on each side for about 5 – 7 minutes, ensure that pan is not too hot so that marinade does not burn. When lamb is cooked, allow to rest on a plate for 4 minutes before serving.

To finish your salad, place salad or beetroot leaves on serving plate, add beetroot and peas, add herbs and dressing and toss together. Finish by crumbling fetta or goats cheese and seasoning with a little salt. Serve with lamb cutlets and a cheek of lemon.




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