rachels1Indulge in a spot of al-fresco dining with this fresh, vibrant salad

Ingredients:

200g sugar snap peas

120g pea shoots & mixed salad leaves mix 100g cherry tomatoes, mixed yellow and red

½ cucumber, sliced

200ml Greek Style Fat Free Natural Yogurt

60g olive oil

1 tbsp French mustard

Salt & pepper for seasoning 250g goats cheese log, crumbled 50g pomegranate seeds

Serves: 4
Preparation & Cooking Time: 10 minutes

Method

  1. Blanch the sugar snap peas in boiling water for two minutes and then cool in iced water to refresh
  2. In a large bowl mix together the pea shoots, mixed salad leaves, blanched sugar snap peas, cherry tomatoes and cucumber
  3. To make the dressing, mix together the yogurt, olive oil, French mustard and season with salt and pepper, then whisk together
  4. Pour the dressing over the pea shoots and salad leaves. Add the crumbled goats cheese and scatter with pomegranate seeds

 

Serve: immediately with fresh crusty bread

 

Tip: To extract pomegranate seeds – take a bowl and suspend a sieve over the top. Cut the pomegranate fruit in half and using a wooden spoon bash it from the skin side up. The seeds will fall through into the sieve!

For more recipes visit: http://www.rachelsorganic.co.uk/recipes

Kcal Protein (g) Carbs (g) Sugar (g) Fat (g) Sat Fat (g) Fibre (g) Salt (g)
Per 100g 149

6.8

3.9

3.6

 11.6

4.9

0.7

0.5
Per 300g Serving 447

20.4

 11.7 10.8 34.8

15.7

2.1

1.5
Cost Per Serving: £1.52
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