topBanner
Arugula and Sugar Snap Pea Salad

Arugula and Sugar Snap Pea Salad

with Tarragon-Scented Roasted Potatoes

Read more

This little dish has fall written all over it and the flavour combos are just out of this world! Sugar snap peas, potatoes and feta all in one dish ... what more could you want!

Allergens:Mustard/MoutardeMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

340 g

Yukon Potato

10 g

Tarragon

10 g

Garlic

1 unit

Lemon

227 g

Sugar Snap Peas, trimmed

1 tbsp

Whole Grain Mustard

(ContainsMustard/Moutarde)

½ tbsp

Honey

113 g

Baby Arugula

28 g

Feta Cheese, crumbled

(ContainsMilk/Lait)

Not included in your delivery

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1544 kJ
Calories369 kcal
Fat13 g
Saturated Fat4 g
Carbohydrate54 g
Sugar14 g
Dietary Fiber7 g
Protein12 g
Cholesterol12 mg
Sodium563 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Zester
Large Bowl
Whisk
Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat your oven to 450°F ( to roast the potatoes and snap peas). Start prepping when your oven comes up to temperature!

2

Wash and dry all produce.* Cut the potatoes into ½-inch wedges. On a baking sheet, toss the potatoes with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until the potatoes are golden-brown, 25-28 min.

3

Meanwhile, roughly chop the tarragon leaves. Mince or grate the garlic. Zest, then juice the lemon.

4

On another baking sheet, toss the snap peas with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until tender, 8-10 min.

5

Meanwhile, in a large bowl, whisk together the mustard, 1/2 pkg honey, half the garlic, half the lemon zest, 2 tbsp lemon juice and a drizzle of oil. Season with salt and pepper. Toss in the arugula.

6

In a medium bowl, toss the roasted potatoes with the tarragon, remaining garlic, remaining lemon zest and a drizzle of oil. Season with salt and pepper.

7

Divide the arugula between plates. Top with the potatoes and snap peas. Sprinkle with the feta.