peas Archives

Beetroot recipes

Pomegranate salt-roasted trout with balsamic beetroot and greens

20 minutes

Seared salmon, strawberry and broad bean salad

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 5 minutes

Ingredients

2 T olive oil
Lightly smoked salmon 2 sides, skin removed and cut into large chunks
80 g broad beans, blanched and podded
180 g peas, blanched
2 avocados, quartered
125 g strawberries, sliced
100 g feta, crumbled
Mint and pea shoots, to garnish

Method

Heat the olive oil in a large frying pan over a high heat. When the oil starts to smoke, sear the salmon pieces for 30 seconds on each side until golden brown.

Arrange the remaining ingredients in a serving bowl and top with pieces of seared salmon.

Honey-and-strawberry parfait with mint salsa

Yorkshire puddings

Mac-and-cheese potjie

Baby marrow and feta salad

Grilled prawns with herbed couscous

Steamed greens with creme fraiche and feta cheese

Grilled Karoo lamb chops with creamed potatoes, ratatouille vegetables, pea and mint puree and lamb jus

Pomegranate salt-roasted trout with balsamic beetroot and greens

Fried rice with corn, peas and honey-soya tofu

Pomegranate salt-roasted trout with balsamic beets and greens

Trout poached in Thai red coconut curry with lentils

Pear-cider pork chops with kohlrabi, pear and pea shoot salad

Jasmine oil-poached salmon with pea puree, pickled cucumber, crisp prosciutto and passion fruit sauce

Summer bean and pea pasta

Seared salmon, strawberry and broad bean salad

Seared salmon, strawberry and broad bean salad

Ingredients

Method