Spring and summer are definitely salad season. Let’s face it, we all want nice food but don’t want anything heavy or hot on a warm summer evening.  This whimsical salad is the perfect start to a meal at a summer dinner or lunch party, and is easy to assemble.

Pea and mint is a classic combination, and embodies the flavours of summer. These cool, creamy flans are essentially a savoury panna cotta, and go well with the light greens, the acid of the dressing, and the sharp flavour of the parm cups.

The panna cottas should be made in advance, as they need to chill overnight in order to set. The parm cups can be made at the same time as the panna cotta, and should be stored open on the counter until ready to use (sealing them in a container or storing in fridge may cause them to lose their crispness).

The greens need to be as fresh as possible. I chose to use tenders (the baby shoots of plants), but you can use any greens you have on hand. Toss in the vinaigrette immediately before plating and serving.

Pea mint savoury panna cottas (makes 4 servings)

You will need:

• 4 individual tin foil cups or ramekins
• 1 L 35% cream
• ½ cup mint, finely chopped
• 1 cup fresh peas
• 2 gelatin leaves, soaked in cold water
• 500 grams plain yogurt
• ½ cup parmiagian, grated finely

Method:

1. In a sauce pan over medium heat, mix together the cream, peas and mint. Allow mixture to come to a boil, then immediately reduce heat to low.
2. Using an immersion blender or food processor, pulse mixture until smooth.
3. Bring the mixture back to a boil, and stir in the soaked gelatin. Allow to cool for 10 minutes, and then stir in the yogurt.
4. Stir in parmiagian. Taste, and season with salt and pepper.
5. Pass through a fine sieve and pour into 4 individual cups or ramekins. Place in fridge and allow to set overnight.
6. Before serving, turn out panna cottas onto 4 plates.

Parmiagian Cups

You will need:

• ¼ cup parmiagian, finely grated

Method:

1. Preheat oven to 450F.
2. Place a small amount of parmiagian into the center of mini silicone baking cups (like what you use to make mini cupcakes- make sure it’s silicon, you need to have the flexibility of the cups for turning out the parm at the end!)
3. Place in oven and bake for 3-5 minutes, until crispy and slightly darkened.
4. Allow to cool, and then gently turn out from baking sheet.

Greens with light vinaigrette

You will need:

• 4 cups mixed greens or pea tenders
• ¼ cup white wine vinegar or champagne vinegar
• 1 tbsp Dijon mustard
• ½ tbsp honey
• 1 cup olive oil

Method:

1. Whisk together the vinegar, Dijon, and honey.
2. In a slow stream, add the olive oil until completely emulsified.
3. Coat vinaigrette over greens.

For assembly:
1. On a plate, turn out one panna cotta.
2. Place a parmiagian cup on top of the panna cotta.
3. Toss greens in vinaigrette, and place a small amount into the center of the parm cup.