2 bunches of radishes
3 cups of peas (frozen or fresh)
½ container Evansdale Curd Cheese
1 handful of mint
1 tbsp fresh oregano
Juice 1 lemon
2 tbsp olive oil
2 pieces of preserved lemons
Wash the radishes and finely slice on a mandolin (or by hand). Cook 3 cups of peas and once cooked, drain off water and cool under running cold water. Drain off the water and set aside.
Finely slice the mint, oregano and the preserved lemons. Make the dressing by mixing together the lemon juice and olive oil. Mix all of the prepared ingredients with the curd cheese and add the dressing. Season with salt and pepper to taste.