Arugula and Sugar Snap Pea Salad
with Tarragon-Scented Roasted Potatoes
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!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Pomme de terre Yukon
10 g
Estragon
10 g
Ail
1 pièce(s)
Citron
227 g
Pois sucrés, parés
1 cs
Moutarde à l’ancienne
(Contient: Moutarde)
½ cs
Miel
113 g
Bébé roquette
28 g
Feta, émietté
(Contient: Lait)
Pas inclus dans votre livraison
Huile*
Ustensiles
Instructions
Preheat your oven to 450°F ( to roast the potatoes and snap peas). Start prepping when your oven comes up to temperature!
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.
Meanwhile, roughly chop the tarragon leaves. Mince or grate the garlic. Zest, then juice the lemon.
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.
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.
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.
Divide the arugula between plates. Top with the potatoes and snap peas. Sprinkle with the feta.
