Mediterranean

Gluten-free ricotta and artichoke ravioli

5 minutes

Baby marrow and Cremezola pasta

15 minutes

Pasta and greens with herb-and-goat’s cheese pesto

10 minutes

Battered and

Tempura broccoli and asparagus with warm caper dressing

10 minutes

Broccoli recipes

Savoury broccoli and asparagus cheesecake

25 minutes

Paneer Makhani with jasmine or basmati rice

15 minutes

Gnocchi recipes

Simple green pea salad with honey dressing

Simple green pea salad with honey dressing

By Michelle Koblischke

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

1 t honey
2 t red wine vinegar
3 t olive oil
4 baby marrows, shaved into ribbons
200 g sugar snap peas, some chopped, some whole
4 radishes, sliced
mint a few sprigs, chopped
pine nuts a handful, toasted

Method

Whisk the honey, vinegar and olive oil.

Toss all the ingredients with the dressing and serve immediately.

This recipe was created by TASTE reader Michelle Koblischke for the November 2011 Readers’ issue of TASTE magazine. For all our readers’ recipes, as well as restaurants, books, gadgets and wines chosen by TASTE readers, visit our readers’ issue page.

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Simple green pea salad with honey dressing

Simple green pea salad with honey dressing

Ingredients

Method