Pea & zucchini salad with mint

Cooking Vegetarian Pea & zucchini salad with mint

Eat your greens! This healthy salad makes the most of seasonal produce.

Lables: Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Place the oil and vinegar in a screw-top jar and shake to combine. Season with salt and pepper.
  2. Cook beans and snow peas in a saucepan of boiling water, adding the peas halfway through cooking, for 2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
  3. Place beans, snow peas, peas and zucchini on a large serving platter. Drizzle over the dressing. Sprinkle with mint and parmesan.

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60ml extra virgin olive oil
2 tbsp white balsamic vinegar
200g green round beans, trimmed
200g snow peas, trimmed
150g frozen peas, or fresh peas
3 zucchini, trimmed, peeled into ribbons
3/4 cup fresh mint leaves
Shaved parmesan, to serve

Adv

Autors
Preparation time
10
Cooking time
5
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Vegetarian
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