Ingredients
- 125 gr sugar snaps
- 125 gr green beans (fresh or frozen)
- 125 gr frozen peas
- 2 handful of mixed leaves
- ½ tsp coriander seeds
- 1 tsp mustard seeds
- ½ tsp nigella seeds
- 1½ tbsp olive oil
- zest of half a lemon
- half a red chili, finely chopped
- small clove of garlic, finely chopped
- ½ small red onion, finely chopped
- salt and pepper
METHOD
A crunchy, fresh salad with loads of flavour. You can leave out the chili or use a bit less if you like, but I think it needs the heat of a fresh chili. Nice as a side dish with any meal or serve for lunch. Delicious with a glass of cold white wine!
Serves 2 (lunch) or 4 (side dish)
Vegetarian and vegan
- Blanch your sugar snaps, beans and peas for about 30 seconds in boiling water (you can do this from frozen). Plunge into ice-cold water to stop the cooking process. Drain and set aside.
- Scatter your mixed leaves on a plate.
- Add the drained greens.
- In a small frying pan, heat the olive oil and add the mustard and coriander seeds. Take off the heat when the seeds start to pop.
- Pour this over your leaves and greens.
- Then top with the chili, garlic, red onion and nigella seeds.
- Add salt and pepper to taste.
Ingredients
- 125 gr sugar snaps
- 125 gr green beans (fresh or frozen)
- 125 gr frozen peas
- 2 handful of mixed leaves
- ½ tsp coriander seeds
- 1 tsp mustard seeds
- ½ tsp nigella seeds
- 1½ tbsp olive oil
- zest of half a lemon
- half a red chili, finely chopped
- small clove of garlic, finely chopped
- ½ small red onion, finely chopped
- salt and pepper
METHOD
A crunchy, fresh salad with loads of flavour. You can leave out the chili or use a bit less if you like, but I think it needs the heat of a fresh chili. Nice as a side dish with any meal or serve for lunch. Delicious with a glass of cold white wine!
Serves 2 (lunch) or 4 (side dish)
Vegetarian and vegan
- Blanch your sugar snaps, beans and peas for about 30 seconds in boiling water (you can do this from frozen). Plunge into ice-cold water to stop the cooking process. Drain and set aside.
- Scatter your mixed leaves on a plate.
- Add the drained greens.
- In a small frying pan, heat the olive oil and add the mustard and coriander seeds. Take off the heat when the seeds start to pop.
- Pour this over your leaves and greens.
- Then top with the chili, garlic, red onion and nigella seeds.
- Add salt and pepper to taste.