Starters & Light meals
Broccoli and sugar snap salad
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
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
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