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Salad of spinach, peas, mint & warm goat's cheese crostini


  • Preheat overhead grill to highest degree.
  • To make the dressing, whisk the mustard with the lemon juice, thyme, olive oil and seasonings. Set aside.
  • Blanch the peas in lightly salted boiling water until just tender. Then drain well, refresh in iced water and drain again.
  • Cut the baguette on the diagonal into 12 long slices about 1.5 cm thick and then toast on both sides.
  • Turn the grill down to low.
  • Spread the goat's cheese on the cut side of the bread and place under the grill to soften the cheese.
  • Gently toss the spring onion, red onion, basil, mint, Italian parsley, peas and spinach with the dressing to taste.
  • To serve, mound the salad on individual plates, place 2 crostini alongside and sprinkle with seasonings.
  • nb. The dressing can be refrigerated for up to 2-3 weeks.
  • from "Classic e'cco" by Philip Johnson


  • 2 tspn wholegrain mustard
  • 50 ml fresh lemon juice
  • 2 tspn fresh thyme leaves
  • 150 ml olive (or vegetable) oil
  • sea salt & freshly ground pepper
  • a large handful of sugar snap peas (or snowpeas), trimmed
  • 1 cup freshly podded peas
  • 1 baguette
  • 180 gm goat's cheese (or goat's curd)
  • 2 tbsp sliced spring (green) onions
  • ½ red onion, finely sliced
  • a handful of basil leaves, chopped or torn
  • a handful of mint leaves, chopped or torn
  • a handful of Italian (flat leaf) parsley, chopped
  • 150 gm baby spinach leaves, washed & drained well

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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