Preparation time is 20minutes
Cook time is 1minutes
Total time is 21minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
14 Ingredients
Number of servings
4
- 1/4 cup extra virgin olive oil
- 2 cup sugar snap peas, trimmed
- 1 cup frozen garden peas
- 1 cup snow peas, trimmed
- 3 cup mixed salad leaves
- 4 zucchini
- 4 peaches
- 1tablespoons almond kernels, chopped
- 6 radishes, sliced
- 2 bunches taragon
- 1tablespoons raspberry balsamic vinegar
- 1teaspoons horseradish
- 1 pinch sea salt flakes
- 1 pinch ground black pepper
Method
Step 1 of 3
Blanch the mixed peas in a saucepan of rapidly-boiling salted water for 30 seconds, then refresh in iced water. Drain thoroughly.
Step 2 of 3
Slice the zucchini lengthways into fine strips. Use a small sharp knife to cut the peaches into fine wedges. Toss with the mixed peas, almond, radishes and tarragon, then arrange on a platter. Mix the vinegar, horseradish and remaining olive oil, then season with salt and pepper.
Step 3 of 3
Drizzle the dressing over.
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