Preparation time is 10minutes
Cook time is 5minutes
Total time is 15minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 4 bunches asparagus, trimmed, cut diagonally into thirds
- 1 cup frozen peas
- 1/4 bunch mint, leaves picked
- 1 lemon, juiced
- 1tablespoons sherry vinegar
- 1tablespoons honey
- 2tablespoons Woolworths extra virgin olive oil
- 1 bunch radish, thinly sliced
- 20grams parmesan, shaved
- 1/3 cup blanched hazelnuts, toasted, coarsely chopped
Nutrition per serving
1170kJ / 280Cal
1170 Kilojoules or 280 Calories
13% of daily energy intake*
Protein
10.5grams
Fat
18.1grams
Carbs
17.6grams
Sugars
13.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Crunchy asparagus, peas, hazelnuts and radish are topped with fresh herbs, parmesan and a punchy vinaigrette. Try this recipe for a fresh and vibrant salad.
Method
Step 1 of 3
Cook asparagus and peas in a saucepan of boiling water for 1 minute or until just tender. Drain. Refresh in iced water. Drain.
Step 2 of 3
Meanwhile, coarsely chop one-quarter of the mint. Whisk lemon juice, vinegar, honey, chopped mint and oil in a large bowl. Season with pepper.
Step 3 of 3
Add asparagus, peas, radish, parmesan, hazelnuts and remaining mint to bowl and toss to combine. Season with pepper and serve.
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