Easter salad

Cooking Salads Easter salad

This tasty salad has all our favourite green vegetables.

Lables: Vegetarian Egg free Fish free Gluten free Sesame free Shellfish free Soy free Wheat free
  1. Blanch the broccoli in boiling water for 2-3 minutes and the sugar snap peas and fresh or frozen peas for 1-2 minutes. Drain, refresh in cold water and drain again.
  2. Place the blanched vegetables in a bowl with the cucumber, avocado, sprouts, parsley and mint. Whisk the juice and oil in a bowl, then season and toss through the salad with the salad seeds. Top with crumbled feta.

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1 small broccoli, cut into florets
100g sugar snap peas, trimmed
2/3 cup fresh or frozen peas
1/2 telegraph cucumber, cut into large cubes
1 avocado, diced
150g tub mixed salad sprout combo*
1/4 cup finely chopped flat-leaf parsley leaves
1/4 cup finely chopped mint leaves
Juice of 2 lemons
100ml olive oil
3 tbsp mixed salad seeds*
100g feta, crumbled

Adv

Autors
Preparation time
15
Cooking time
5
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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