Recipe by Amira Georgy
This super-easy sugar snap pea salad is the perfect side for fast summer dinners or weekend barbecues. It’s best made fresh and eaten straightaway.
SERVES 4 PREPARATION 10 mins COOKING 5 mins
HALVE IT / DOUBLE IT / HIGH IN FIBRE / GLUTEN FREE
Combine ⅓ cup (40g) finely chopped toasted walnuts, 2 tbsp white wine vinegar, 1 tsp Dijon mustard and 1 small crushed garlic clove in a bowl. Gradually whisk in ¼ cup (60ml) extra virgin olive oil until mixture emulsifies. Season with salt and pepper and set aside. Bring a large saucepan of water to boil on high heat. Add 500g sugar snap peas and return to boil. Cook for 1-2 mins, until bright green and just tender. Drain and place in ice-cold water to cool. Drain and pat dry. Toss to coat with walnut dressing. Scatter over ½ tsp toasted sesame seeds and serve.
Nutrition info (per serving):
1008 kilojoules, 22g total fat (3g sat fat), 4g carbohydrate (2g sugar), 5g fibre, 5g protein, 23mg sodium. Read more about our Nutrition Information.