Broccoli and sugar snap salad

Broccoli and sugar snap salad

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  • 6
  • Easy
  • wheat and gluten free
  • 20 minutes
  • 20 minutes
  • Saronsberg Shiraz

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


  • 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

Find more salad recipes here. 

Abigail Donnelly Recipe by: Abigail Donnelly
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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.

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