Sweet Pea Cheddar and Radish Salad

Recipe Creator: Chef D

This Sweet Pea Cheddar and Radish Salad made with Bothwell Cheddar is light, colourful, and can be enjoyed any time of year!


  • 1 cup frozen sweet peas, thawed
  • 1 bunch of radishes, thinly sliced
  • 2 cups roasted squash, cooled, and cut into bite size pieces
  • 170g Bothwell Medium Cheddar or 250g Lactose Free Medium Cheddar or Costco 1kg Old Coloured Cheddar, cut into 16 thin julienne slices
  • 1 cup each sunflower shoots and radish shoots
  • 1 cup chicken breast, cooked and chilled, cut into small pieces
  • 4 to 6 strawberries, sliced
  • Dressing:
  • Juice of 1 lemon
  • ¼ cup extra virgin olive oil
  • 1 Tbsp. Dijon mustard
  • 2 Tbsp. white wine vinegar
  • Salt and pepper to taste


  1. Add lemon juice, olive oil and Dijon in a small mason jar with a lid and shake well.
  2. Place the shoots in the centre of your plate and layer the radish and strawberries around it.
  3. Add peas, squash, and chicken to your shoots.  Place cheese over salad and drizzle dressing on top.

Chef’s tip:  Refrigerate plates before using.  This keeps your greens happy and fresh, even room temperature plates can wilt greens faster.