A light summer salad of blanched peas, Turkish white cheese, and fresh mint, tossed with a spiced lemon dressing. It comes together quickly with just a few ingredients and pairs well with breakfast or a light dinner.
Blanch the peas in boiling water for a few minutes, then drain and immediately transfer them to ice water to preserve their color.
Cut the Turkish white cheese into cubes and add it to the cooled peas with the mint.
Add the olive oil, lemon juice, red pepper flakes, and salt. Toss gently and serve cold.
Important: Do not overcook the peas; they soften in just a few minutes. If cooked too long, they lose their color and become mushy. Allergens: contains milk and dairy products from the white cheese. Check packaged ingredient labels for other allergens.
Tuz miktarı bende biraz fazla geldi, azaltarak yapacağım bir dahaki sefere.
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