Welcome the season with this summer inspired pea sprout with snow peas salad.
This is a quick vegetarian and gluten-free salad recipe bursting with flavours. Although made with spring vegetables, this is the perfect summer salad as the weather starts to warm, as it can be enjoyed on it's own with toasted sourdough, or eaten alongside BBQ chicken (or other favoured meat).
PREPARATION: 5 MIN | COOKING: 2 MIN | READY IN: 10 MIN
Ingredients (serves 4)
- 2C (1 bunch) homegrown microgreen pea sprouts
- 2C snow peas
- 1/2 C cooked Edamame (peeled)
- 100g feta cheese, crumbled
Dressing
- 1/2 lemon
- 2 garlic cloves, finely chopped or grated
- 3 stalks of dill, finely chopped
- 2 tbsp extra Virgin oil
-
Some salt for taste
Method
- Prepare the snow peas - Use a sharp knife to trim ends and remove the thin string from one side of the snow peas.
- Place trimmed snow peas in boiling water with a pinch of salt for 1 or 2 min.
- Drain the snow peas and put in ice or cool water to keep the bright green colour.
- Cut snow peas in half and add to a bowl with homegrown microgreen pea sprouts, peeled edamame and feta cheese.
- Make a dressing with lemon juice, finely chopped garlic & dill, extra virgin oil and some salt and mix well together.
- Sprinkle some feta cheese on top. Enjoy!
