Warm Green Vegetable Salad
My husband is growing peas and I thought this salad would be an excellent way to use the pea shoots. Mange tout and sugar snap peas are easy to grow when the weather is mild, and you don't have to wait for the peas to mature, you can enjoy the pea shoots well before that. Substitute the asparagus with fresh green beans, if you prefer. This salad goes well with the chicken pot roast recipe I posted yesterday.
2t cumin seeds
2t honey
3T extra virgin olive oil
juice of 1 lemon
400g baby courgettes sliced thickly, lengthways
400g fresh asparagus tips
250g sliced halloumi
50g pea shoots
Toast the cumin seeds in a frying pan over medium heat for 1 minute. Mix the honey, lemon juice and 2T olive oil.
Toss the courgettes and asparagus in 1T olive oil. Heat a griddle pan and cook the vegetables evenly on both sides.
Cook the haloumi on the griddle pan.
Mix all the ingredients together. Pour over the dressing and serve warm.Garnish with pea shoots.
Banting: replace the honey with 2T Greek Yoghurt and 1/2t mustard.
2t cumin seeds
2t honey
3T extra virgin olive oil
juice of 1 lemon
400g baby courgettes sliced thickly, lengthways
400g fresh asparagus tips
250g sliced halloumi
50g pea shoots
Toast the cumin seeds in a frying pan over medium heat for 1 minute. Mix the honey, lemon juice and 2T olive oil.
Toss the courgettes and asparagus in 1T olive oil. Heat a griddle pan and cook the vegetables evenly on both sides.
Cook the haloumi on the griddle pan.
Mix all the ingredients together. Pour over the dressing and serve warm.Garnish with pea shoots.
Banting: replace the honey with 2T Greek Yoghurt and 1/2t mustard.
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