Try this vegetarian salad with any meat replacement, barbecues or as a lunch. Also suitable for vegans.

Courgette & Peas Salad
Courgette & Peas Salad


Boil the peas for around 5 minutes, before adding the courgette. Boil for another 2 minutes.

Rinse under running, cold water and leave to drain.

Make a dressing with the mint, lemon juice, olive oil and seasoning.
Add the Greek style sheese and the dressing.

That’s all!

Ideal to serve with a barbecue or with Taifun vegan meat replacements.


  • 1 courgette, sliced
  • 1 spring onion, or chives, sliced
  • 100g Sheese Greek Style, cubed
  • 1tbsp chopped fresh mint
  • 1tbsp lemon juice
  • 225g fresh (or frozen) peas
  • 4tbsp olive oil
  • Salt and pepper to taste