Big Pea Bowls with Goats Cheese & Olives

Big Pea Bowls with Goats Cheese & Olives-2

Big Pea Bowls with Goats Cheese & Olives

I just love love love the combo of goats cheese and olives. It’s tangy, It’s salty, It’s briny. It’s a flavour explosion.

It’s a brilliant flavour contrast here to the gentle sweet greenness of a big bowl of peas.

One of those insanely simple dinners that packs a flavour punch far greater than you’d think.

I like this with chicken as the protein, however there are lots of alternatives in the Variations if you’re not in the mood for some chook.

enough for: 2
takes: 15 minutes

4-6 tablespoons salted butter
500g (1lb) frozen peas
small bunch mint, leaves picked (optional)
200-400g (4-7oz) quick pulled chicken or other protein
handful black olives, chopped
handful goats cheese, crumbled

1. Melt butter in a medium saucepan on a medium high heat. Add frozen peas and cook, covered for a minute. Stir and cook for another minute or until peas are hot and no longer frozen.

2. Remove from the heat and stir in chicken and mint (if using). Taste and season remembering the olives and cheese will add more salt.

3. Divide between two big bowls. Scatter over cheese and olives and enjoy!

Print Friendly, PDF & Email

WINE MATCH: A crisp Sauvignon blanc or Riesling.

Variations & Substitutions

other protein – cooked sausages, canned tuna, canned salmon, extra cheese, poached fish, roast nuts, boiled eggs, poached eggs.

5-ingredients / über simple – skip the olives or cheese or mint.

vegetarian – replace chicken with vegetarian protein. Poached or boiled eggs, extra goats cheese, roast almonds, chickpeas or lentils.

more substantial (carb lovers) – toss in cooked pasta or steamed potatoes.

more substantial (low carb) – extra protein or roast almonds.

different veg – replace peas with frozen broccoli, cauliflower or spinach (will take longer for these to defrost and cook in the butter. For spinach best to defrost first and squeeze out the excess moisture before adding to the pot.)

different cheese – the goats cheese adds a lovely tanginess but you could substitute sour cream, ricotta or other cream cheese. Or even a thick Greek yoghurt.

fresher – add a squeeze of lemon juice or a little chopped preserved lemons.

no olives – just leave them out or replace with a little chopped preserved lemon or lemon zest. Or extra cheese.

dairy-free – replace butter with extra virgin olive oil. And replace cheese with extra chicken or olives.

Waste Avoidance Strategy

butter – will keep in the fridge for weeks.

frozen peas – keep in the freezer.

mint – best to use for another meal. leaves can be frozen but will wilt when defrosted so not ideal. Alternatively make a mint oil by packing washed and dried leaves in a clean dry glass jar and covering with extra virgin olive oil use mint oil to serve with lamb, chicken or fish.

chicken – freeze it.

black olives – keep in the pantry.

goats cheese – if unopened it usually has a shelf life of a few weeks in the fridge. If in an opened, will only keep for a few days so use for another meal or freeze.

Prepare Ahead

Yes! Just cook as per the recipe but keep the olives, mint and goats cheese separately. Will keep in the fridge for 1 week or can be frozen. To serve, warm peas and chicken in a pan with a little more butter then serve with remaining ingredients as per the recipe.

Big Pea Bowls with Goats Cheese & Olives

Print Friendly, PDF & Email

{ 0 comments… add one now }

Leave a Comment