Pea Cobb Salad
This bright US-style Pea Cobb Salad is made with sweet, perky fresh peas – which pair perfectly with the bold blue cheese and sauerkraut – but frozen will work well too. Food stylist and The Shortcut Cook author Rosie Reynolds has laid the dish out as a classic cobb salad, with each element beautifully presented in a row, but simply toss any leftovers all together to make a chopped salad – the flavours will be just as delicious!
- Time: 25 min
- Servings: 4
Source: ocado.com
Ingredients
- large eggs
- fresh peas
- blue cheese, crumbled
- low-fat greek yoghur
- pack chives, finely chopped
- dijon mustard
- romaine lettuce, cut into chunks
- cherry tomatoes, quartered
- sauerkraut of your choice
- pack pulled ham hock