This light, green salad is a feast of textures: crunchy sugar snaps and peas, tender spinach leaves and a creamy crunch of warm Camembert Bites. Flinty Parmesan cheese and fresh herbs add rich flavour without being heavy. Perfect as lunch, light supper or starter at a summer table.
Bring a pan of water to the boil and blanch the sugarsnaps and peas for 2-3 minutes. Then immediately rinse them cold for that fresh colour and bite. Drain well.
Meanwhile, mix the dressing ingredients into a smooth, fresh vinaigrette. Taste and season with salt, pepper or extra lemon as desired.
Then bake the Camembert Bites in the oven, airfryer or deep fryer. The correct baking times are indicated on the packaging.
In a large bowl, mix the spinach, sugar snaps, peas, spring onion and fresh herbs. Gently toss with the dressing and divide the salad between deep plates or a serving bowl.Top with the warm Camembert Bites and finish with Parmesan flakes and some extra black pepper. Serve immediately for the ultimate mix of hot and cold, creamy and fresh!