A fresh green salad recipe with a sprinkling of super-healthy pumpkin seeds that goes well with any lunch or supper but we've teamed it with
Chicken cacciatore
.
Ingredients
- 150g frozen garden peas
- 150g sugar snap peas
- 4 little gem lettuce, leaves separated
- 1 avocado, chopped
- 2 tbsp pumpkin seeds
- Handful vegetarian Parmesan shavings
For the dressing
- 2 tsp Dijon mustard
- 1 tsp runny honey
- Juice of ½ lemon
- 4 tbsp olive oil
- Handful fresh basil leaves, chopped
Method
- 1. Blanch the peas and sugar snaps in a pan of salted boiling water for 1 minute. Drain, refresh in cold water, then drain again.
- 2. Scatter the lettuce leaves on a large platter. Top with both types of peas, the avocado, pumpkin seeds and Parmesan shavings.
- 3. For the dressing, whisk all the ingredients together until they have emulsified. Pour over the salad and toss together before serving.
Nutritional info
Per serving: 181kcals, 15.3g fat (2.7g saturated), 4.8g protein, 6.4g carbs, 3g sugar, trace salt