Mixing sweet sugar snap peas with a roasted cashew nut mix scattered against creamy Fior di latte and all tied together with a fresh chilli basil oil, our easy Sugar Snap Pea Salad is ready to mingle at any picnic or barbecue party.
Add raw cashew nuts, sunflower seeds, sesame seeds, and rice malt syrup in a large mixing bowl.
Mix so that all nuts and seeds are coated with rice malt syrup.
Place nut mix on a lined oven tray and roast in the oven for about 15 minutes or until golden brown. Remove and let it cool down.
Thinly slice sugar snap peas on a diagonal.
Salad Dressing
Add basil leaves, garlic, dried chilli flakes and extra virgin olive oil in the food processor.
Blitz together so that ingredients are combined, and you have small flecks of basil.
If chilli basil oil feels gluggy, add extra oil to loosen it up.
Assembly
Remove Fior di latte from the pot and pat dry.
Pull Fior di latte apart and tear into large chunks.
Place Fior di latte on a large serving platter.
Scatter sliced sugar snap peas over Fior di latte.
Roughly chop up the roasted cashew nuts and seeds and scatter over salad.
To finish, drizzle chilli basil oil over sugar snap pea salad.
Serve.
Video
Notes
If you can’t find sugar snap peas, you can replace them with snow peas. Texturally, it will be similar, but sugar snaps are sweeter.
You can substitute with your own favourite nut and seed mix. I would suggest trying walnuts, pecans and pepitas as well.
Omit cashews and substitute with pepitas for a nut free option.
Buffalo mozzarella would be suitable for Fior di latte or if you prefer smaller pieces, use bocconcini.
If you already have some leftover pesto in the fridge and wish to use it up, this sugar snap pea salad is a great one to use it with. I would add some olive oil and possibly some lemon juice to thin out the pesto and create a pesto dressing.
Replace rice malt syrup with honey if you don’t have it available.
You can make a double batch of the roasted cashews and save it for snacks.
Fresh mint leaves can be an alternative to basil leaves in the salad dressing.