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Arugula and Sugar Snap Pea Salad

Arugula and Sugar Snap Pea Salad

with Tarragon-Scented Roasted Potatoes
3.5(130)
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Calories
: 
369 kcal
Protein
: 
12g protein
Preparation Time
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Mustard
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
/ 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

(Contains: Mustard)

½ tbsp

Honey

113 g

Baby Arugula

28 g

Feta Cheese, crumbled

(Contains: Milk)

Not included in your delivery

Oil*

Energy (kJ)1544 kJ
Calories369 kcal
Fat13 g
Saturated Fat4 g
Carbohydrate54 g
Sugar14 g
Dietary Fiber7 g
Protein12 g
Cholesterol12 mg
Sodium563 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Baking Sheet
•Zester
•Large Bowl
•Whisk
•Bowl

Cooking Steps

PDF
1

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

ROAST POTATOES
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.

PREP
3

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

ROAST PEAS
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.

MAKE SALAD
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.

DRESS POTATOES
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.

FINISH AND SERVE
7

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

Meal right image

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