Ingredients
For the salad
85g/3oz baby spinach
55g/2oz fresh peas, blanched and refreshed in cold water
55g/2oz cherry tomatoes, halved
1 tsp Dijon mustard
1 tbsp lemon juice
3 tbsp olive oil
salt and freshly ground black pepper
For the parmesan tuile
55g/2oz parmesan, grated
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. For the salad, place the spinach, cooked peas and tomatoes into a large bowl and stir together.
3. Place the mustard, lemon juice, olive oil, salt and freshly ground black pepper into a small bowl and whisk together. Pour over the salad and stir to mix.
4. For the parmesan tuile, place two small piles of grated parmesan onto a baking sheet lined with non-stick baking paper. Place in the oven for five minutes, or until melted and golden-brown.
5. Remove from the oven. While still warm, using a palette knife, slide the parmesan crisps off the baking sheet and place over a rolling pin. Leave to cool - this will set the tuiles in a curled shape.
6. To serve, pile the salad into serving bowls and top with the parmesan tuiles.
