Pea & Corn Salad
Ingredients
DRESSING
80ml (¹⁄₃ cup) olive oil
15ml (1 tablespoon) each cumin and fennel seeds
4 garlic cloves, crushed
60ml (¼ cup) lemon juice
Grated zest of 2 lemons
1 - 2 fresh chillies, finely chopped
10ml (2 teaspoons) brown sugar
SALAD
500 - 800g McCain Peas, Carrots and Corn
1 red onion, thinly sliced
1 avocado, cubed
2 - 3 feta rounds, roughly crumbled
Baby vegetables with stems for garnishing (optional) or wild rocket leaves
Servings
6
Products we used
Directions
Prep Time: 5 - 10 minutes
Total Time: 1 - 5 minutes
DRESSING:
- Heat the oil in a pan and add the spice seeds and garlic. Stir-fry for about 3 minutes or until fragrant.
- Stir in the lemon juice, zest, chilli flakes and sugar. Stir to dissolve the sugar.
SALAD:
- Blanch the veggie mix and strain. Add to a large salad bowl and pour half of the salad dressing over, toss through slightly.
SERVE:
- Scatter the onion over and top with the avocado and feta cheese. Spoon into small serving bowls and top with baby veggies or a few rocket leaves.
- Serve with the remaining dressing.
Photo & Recipe: @Apriena (on Instagram) [CREDIT]
#Peas Carrots & Sweetcorn Mix #salad