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Spring Greens

2017-08-01

Recipe Info

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 5m
  • Ready In : 15m

Ingredients

  • 400g peas
  • 150g baby spinach leaves
  • handful mint, leaves picked
  • 1⁄2 cucumber, thinly sliced
  • 2 green jalapeños
  • 2 tbsps pumpkin seeds
  • 2 tbsps parmesan, finely grated
  • Dressing
  • 1 tablespoon olive oil
  • 1 tablespoon dijon mustard
  • 100ml extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 garlic clove, finely chopped
  • 1 teaspoon caster sugar

Method

Step 1

Cook the peas in boiling salted water for 2-3 minutes until just tender. Refresh in cold water and drain.

Step 2

Whisk the dressing ingredients together in a bowl, then toss with peas, spinach, mint, cucumber and jalapeños. Sprinkle over the pumpkin seeds and parmesan and serve.

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