With a sugar snap pea salad, shaved Cheddar and a minty lemon dressing
Serves: 6
Cooking time: 25 minutes
INGREDIENTS
- 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/⅓ cup almonds, toasted and finely slices