- Pea shoots
- Fresh peas
- Mozzarella cubed
- Shredded mint leaves
- One egg white
- Mint sauce
- Salt and freshly ground black pepper
Pea shoot, mozzarella and mint salad
Alex Bailey-Staines
5th June 2017
Pea shoot, mozzarella and mint salad
Served with mint sorbet dressing
Ingredients
Method
Make sorbet by whisking egg white until stiff, add 2-3 teaspoons mint sauce to taste and season
Freeze sorbet, stirring occasionally for 2-3 hours minimum but can do well in advance
Mix salad ingredients and just before serving dot teaspoons of mint sorbet over dish
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
