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Double Brie and Spring Pea Salad


1/3-cup olive oil

250g sour dough bread, cut into 2cm pieces

150g sugar snap peas, trimmed, thinly sliced

150g snow peas, trimmed, thinly sliced

100g mixed salad leaves

½ small red onion, thinly sliced

1 Lebanese cucumber, sliced lengthways into ribbons

250g cherry tomatoes

200g Double Brie, thinly sliced



2 tbsp finely chopped basil

2 tbsp balsamic vinegar

1 garlic clove, crushed

1 tbsp olive oil



Heat half the oil in a frying pan over a medium heat. Add the sourdough and cook until golden brown.

Set aside to cool.

Combine the peas, salad leaves, onion, cucumber, tomato and croutons. Toss to combine. Arrange the Brie over the salad.

Place the dressing ingredients in a lidded jar. Shake well and drizzle over salad.

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