Pak choi, pea and herb salad by Joe Morris Studios
Quickly defrost 100g Green Isle petit pois in boiled water.Set aside to drain. Chop up 2 McCormack’s Family Farm pak choi.
Tear a good handful of McCormack’s Family Farm coriander leaves off the stem.
Pull approximately 10 large fresh McCormack’s Family Farm mint leaves and 10 basil leaves off their stems.
Cut off approximately half of the McCormack’s Family Farm pea shoot tray.
Cut up all the herbs, wash together with the pak choi and dry in a salad spinner.
Place in a serving dish.
Add 2 tbsp chopped spring onion and pour in ½ tbsp Broighter Gold Thai infused rapeseed oil and ½ tbsp Broighter Gold chilli infused rapeseed oil. Mix well.
Serve with Marinated feta cheese
Pour 150ml Broighter Gold chilli infused rapeseed oil into a saucepan.
Add 2 peeled and sliced one bulb garlics,
10 large torn McCormack’s Family Farm fresh bay leaves,
1-2 tsp chipotle chilli flakes and simmer on low heat for 5 minutes.
Pour into a dish to cool down. Once the oil has cooled down, add 200g of feta cheese, cut in chunks.
For best results, marinate overnight before serving.