Beau­ti­ful green salad

Serve with ROAST CHICKEN, TURKEY OR PORK

Australian Women’s Weekly NZ - - ACCOMPANIMENTS -

SERVES 6 PREP AND COOK TIME 25 MIN­UTES

Cook 1 cup dou­ble-peeled broad beans in a saucepan of boil­ing salted wa­ter for 1 minute. Add 200g su­gar snap peas and 340g as­para­gus, cut into short lengths; boil for 1 minute or un­til bright green. Drain; drop veg­eta­bles into iced wa­ter. Drain well. Com­bine ½ cup basil pesto, 1 ta­ble­spoon wa­ter and 1 ta­ble­spoon le­mon juice in a bowl; sea­son. Toast 6 slices sour­dough bread; tear into bite-sized pieces. Toss bread, beans, peas, as­para­gus and 120g baby spinach leaves on a plat­ter. Top with 2 small av­o­ca­dos, halved and flesh scooped. Driz­zle av­o­cado with 1 ta­ble­spoon le­mon juice. Sea­son; driz­zle salad with pesto mix­ture.

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