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Peas and Ticklemore cheese salad – James Lowe, Lyle’s

30 minutes

200 g podded peas
60 g pea shoots
60 g Ticklemore cheese
40 wild pea flowers or 16 nasturtium flowers
8 sprigs chervil
12 mint leaves, roughly chopped
120 g olive oil
40 g apple juice
40 g cider vinegar
Salt, pepper



Using a pestle and mortar, combine half the chervil with salt and grind until bright green and broken down.


Combine the olive oil, apple juice and cider vinegar to make the salad dressing. This will make far more than you need but you’ll want to use it on other things in the future so you might as well make the full amount.


Chop the mint leaves roughly and mix with the peas. Add dressing, a pinch of pepper and the chervil salt to taste.

Plate the peas and spread into a thin layer, and cover with thinly sliced Ticklemore.

Mix the pea shoots in the same bowl you just mixed the peas in, think of using the shoots as a tool to mop up whatever is left in the bowl. If you’ve done it right, they will end up being lightly dressed. Don’t overdo it as they are fragile things and will wilt easily.

Put on top of the cheese, add the flowers and picked chervil leaves.

The most important thing about this dish, what separates it from wow-ing or just being “nice”, is the quality and condition of the peas. They must be super fest and therefore sweet and crunchy. The longer the time from picking to plating affects the condition of the peas, as time passes they tend to start becoming more flour-y and the sweetness is replaced by a mild bitterness.

The ingredients should be straight from the fridge, but the cheese at room temperature.