Starters & Light meals

Broccoli and sugar snap salad

By Abigail Donnelly
Full StarFull StarFull StarFull Star
6
Easy
20 minutes
20 minutes

“To chiffonade, stack and roll up the leaves, then use a sharp knife to slice into long strips.”

Wine/Spirit Pairing
Saronsberg Shiraz
Rate this recipe

Thanks for your rating!

You must be logged in to rate a recipe. Login

Ingredients

Method
  • 230 g Tenderstem broccoli
  • 200 g Woolworths peas in the pod
  • 12 basil leaves, sliced chiffonade
  • salt, to taste
    • For the chilli-mint verde, blend:

  • 2 red chillies, chopped
  • 12 mint leaves, sliced chiffonade
  • ¼ cup olive oil
  • 1 lemon, juiced
  • 5 anchovies
  • 100 g pecorino, grated

Method

Ingredients

1. Heat a griddle pan cook the veggies in batches. Place on a platter.

2. Drizzle with the chilli-mint verde and season with salt.

Cook's note: There’s so much flavour in the chilli-mint verde – it’s the perfect complement to Woolworths’ barbeque chicken kebabs.

Photographs: Jan Ras
Food assistants: Nicola Naude and Marizen Smit

Find more salad recipes here. 
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

View all recipes
Register

Comments

Related recipes

Load more