Name: Pea, mint and roasted almond salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 150 gram snow peas, trimmed; 150 gram sugar snap peas, trimmed; 125 gram snow pea sprouts, trimmed; 150 gram young pea tendrils, trimmed; 1 cup loosely packed fresh mint leaves; 1/2 cup (70g) slivered almonds, roasted; Mustard and cider dressing; 2 tablespoon olive oil; 1 tablespoon cider vinegar; 2 teaspoon wholegrain mustard

Ingredients

150 gram snow peas, trimmed

150 gram sugar snap peas, trimmed

125 gram snow pea sprouts, trimmed

150 gram young pea tendrils, trimmed

1 cup loosely packed fresh mint leaves

1/2 cup (70g) slivered almonds, roasted

Mustard and cider dressing

2 tablespoon olive oil

1 tablespoon cider vinegar

2 teaspoon wholegrain mustard

Method

1.Cook snow peas and sugar snap peas in boiling salted water about 2 minutes or until barely tender; drain. Rinse under cold running water; drain.

2.Make mustard and cider dressing. Combine oil, vinegar and mustard in small bowl; season to taste.

3.Combine peas, sprouts, tendrils, mint and nuts in large bowl. Add dressing; toss gently.

Snow pea sprouts and pea tendrils can be hard to get sometimes, use bean sprouts or any other type of sprouts instead.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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