With a sugar snap pea salad, shaved Cheddar and a minty lemon dressing

Serves: 6

Cooking time: 25 minutes


  • 4 corn on the cobs
  • 4 tbsp extra virgin olive oil
  • 2 tbsp cider vinegar
  • 1 lemon, juice only
  • ½ bunch of fresh mint, leaves finely chopped, baby leaves reserved
  • 200g/7oz sugar snap peas, finely sliced
  • 2 small courgettes/zucchini, peeled into ribbons
  • 70g/2½oz Ivy’s Reserve Vintage Cheddar, cut into slices
  • 40g/ cup almonds, toasted and finely slices

Try it with...



  1. Place a large frying pan/skillet over a high heat and char the corn lightly on all sides, turning regularly, then remove and allow to cool.
  2. Meanwhile, whisk together the oil, vinegar, and lemon juice in a bowl. Season and stir in the chopped mint.
  3. With a sharp knife, cut the corn kernels off the cobs and transfer to a mixing bowl. Add the sugar snap peas, courgette/zucchini and dressing, mixing gently until well coated.
  4. Arrange the salad on a platter and scatter with the Cheddar, sliced almonds and baby mint leaves.

Sign up for our newsletter

Be the first to find out about competitions and prizes, new ranges and special editions, and all the news from Ivy’s dairy. Just enter your email address here.