Wild-gar­lic, radish and pea salad

Country Life Every Week - - Kitchen Garden Cook Wild Garlic -

Finely slice a bunch of radishes and mix with about 50g of wildgar­lic leaves (a small hand­ful) and 150g of cooked gar­den peas. Whisk to­gether 150ml of olive oil, 50ml of white-wine vine­gar and a ta­ble­spoon of Greek yo­gurt, then pour this over the salad. Serve with a slice of rye bread for a light lunch.

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