How long does it take to make Snap Pea Salad with Dukkah, Charred Lemon Vinaigrette, and Goat Cheese?

About 20 minutes in total: 15 minutes of prep and 5 minutes of cooking.

Snap Pea Salad with Dukkah, Charred Lemon Vinaigrette, and Goat Cheese

Name: Snap Pea Salad with Dukkah, Charred Lemon Vinaigrette, and Goat Cheese
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Ingredients: snap peas; 1 red onion; mint; 0.5 cup roasted pistachios; 0.25 cup toasted sesame seeds; 1 tsp cumin; 2 tsp coriander; 1 tsp Aleppo pepper; 2 lemon; 1 tbsp whole grain mustard; 2 tsp honey; 1 clove garlic; 0.25 cup olive oil; 0.25 cup neutral oil; 0.5 cup goat cheese; 1 tbsp parsley; 1 tsp lemon zest; to taste salt; to taste black pepper

A bright, crunchy snap pea salad that combines the nutty, spiced crunch of homemade dukkah with a smoky charred lemon vinaigrette and creamy goat‑cheese mixture. The flavors are balanced between citrus, sweet honey, and savory herbs, making it a refreshing vegetarian main or side.

Recipe by Brandon· Structured by ReelsMeals

From: Instagram(view original)

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Snap Pea Salad with Dukkah, Charred Lemon Vinaigrette, and Goat Cheese

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Prep Time

15 min

Cook Time

5 min

Servings

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Cooking context

20 min estimated total time for 4 servings.

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Salad Vegetarian Lemon Snap Pea

Ingredients

snap peas
1 red onion
mint

Dukkah

1/2 cup roasted pistachios
1/4 cup toasted sesame seeds
1 tsp cumin
2 tsp coriander
1 tsp Aleppo pepper

Charred Lemon Vinaigrette

2 lemon
1 tbsp whole grain mustard
2 tsp honey
1 clove garlic
1/4 cup olive oil
1/4 cup neutral oil

Goat Cheese Mixture

1/2 cup goat cheese
1 tbsp parsley
1 tsp lemon zest
to taste salt
to taste black pepper

Instructions

1
Trim the ends of the snap peas, peel back the fibrous seam with a knife, and slice the peas into bite‑size pieces.
2
Slice the red onion thinly and submerge it in a bowl of ice‑cold water for 5 minutes; drain well before using.
3
Slice the mint leaves thinly and set aside.
4
Prepare the dukkah as described in its component instructions.
5
Char the lemon slices in a very hot dry pan until blackened on both sides, then let them cool and juice them as detailed in the vinaigrette component.
6
Make the charred lemon vinaigrette following its component instructions.
7
Prepare the goat cheese mixture according to its component instructions.
8
In a large mixing bowl, combine the sliced snap peas, drained red onion, and mint.
9
Add the prepared dukkah to the bowl and toss gently to distribute the spices evenly.
10
Drizzle the charred lemon vinaigrette over the salad and toss again until everything is lightly coated.
11
Drop spoonfuls of the goat cheese mixture over the salad and give a final gentle toss, allowing the cheese to create creamy pockets.
12
Taste and adjust seasoning with additional salt or black pepper if needed.
13
Serve immediately, optionally topping with a handful of arugula for extra peppery crunch.

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