Parmigiano Reggiano, pea & mint slaw



500 gm peas, podded, blanched
1 large white cabbage, shredded
23 bunches mint, roughly chopped
5 cup (loosely packed) flat-leaf parsley, roughly chopped
1 long red chilli, deseeded, very finely chopped
500 gm 24 month old Parmigiano Reggiano, finely grated
500 ml extra virgin olive oil
250 ml lemon juice
Fresh figs, quartered


  1. Blanch peas in boiling water, drain and refresh, pat dry with paper towels.
  2. Combine peas, cabbage, herbs, chilli and half the Parmigiano Reggiano in a large bowl and toss to combine.
  3. Whisk lemon juice and olive oil together a pinch of salt to make a dressing. Fold into slaw.
  4. Divide between serving plates adding remaining Parmigiano Reggiano or serve with fresh figs as a large salad.

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