Broccoli and sugar snap salad
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- Abigail Donnelly
- 6
- Easy
- wheat and gluten free
- 20 minutes
- 20 minutes
- Saronsberg Shiraz
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
“To chiffonade, stack and roll up the leaves, then use a sharp knife to slice into long strips.”
Ingredients
- 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
Cooking Instructions
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
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