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Grilled Pea, Courgette and Mozzarella Salad


15 minutes

This super fresh combination of garden peas, raw courgette, lemon and herbs with creamy mozzarella is summer in a bowl.

7 Farmdrop products in this recipe


Here’s how you do it

  1. Put a griddle pan on a high heat. Coat the peas in olive oil and sprinkle them with salt. Griddle them for a minute on each side.
  2. Whisk together the mint, chilli, lemon zest and juice, mustard and olive oil, season with salt and pepper.
  3. Arrange the courgettes in a bowl, with the pea shoots and peas. Place the mozzarella on top, drizzle with the dressing and serve.


  • 1 ball of mozzarella, torn in half
  • 2 courgettes, thinly sliced lengthways
  • 250g peas in their pods
  • 20g pea shoots
  • 5g mint, finely chopped
  • ½ red chilli, finely chopped
  • Zest and juice of half a lemon

What you'll need

  • ½ tsp English Country Mustard
  • 150ml olive oil
  • Salt and pepper

Suitable for

  • Vegetarians
  • Gluten free

What’s in this recipe


Green Mint

1 Bunch (min. 15g)


Purton House Organics

Organic Green Courgettes

1 Pack (min. 500g)



Tythe Barn Farm

British Garden Peas

1 Bag (min. 400g)



Organic Mozzarella Fiordilatte

1 Piece (~100g)