ICE­BERG LET­TUCE, FEN­NEL, GREEN PEA AND MINT SALAD

Life & Style Weekend - - TASTE -

IN­GRE­DI­ENTS

½ ice­berg let­tuce, cut into wedges 1 fen­nel bulb, thinly shaved 120g green peas, fresh or frozen ½ bunch mint, leaves picked Le­mon poppy seed dress­ing Salt and pep­per to taste

METHOD

Layer let­tuce wedges on a serv­ing plat­ter and top with shaved fen­nel, green peas and mint. Driz­zle with le­mon poppy seed dress­ing and serve.

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