Mangetout salad
Preparation
25
minutes
Servings
4
persons
Nutrition
235
calories
Ingredients
350 g mangetoutSalt
1.5l water
6 tbsp lime juice
1 tsp honey
A pinch of cayenne pepper
6 tbsp toasted sesame oil
100 g SUNSWEET prunes
1 cucumber
2 tbsp white hulled sesame seeds
1 small bunch of coriander
Instructions
- To blanch the mangetout, add 1 tsp of salt to 1.5 litres of water and bring to the boil. In the meantime, wash the mangetout and then add to the boiling water. Bring to a rolling boil and cook for 1 minute without a lid, then remove with a slotted spoon. Place in a bowl of cold water to cool quickly and then drain in a colander.
- Combine lime juice, honey, 1 tsp salt, cayenne pepper and sesame oil in a salad bowl. Cut the prunes into quarters. Wash the cucumber and slice thinly. Mix prunes, cucumber and mangetout with the salad dressing, cover and leave to stand for 10 minutes.
- In the meantime, toast the sesame seeds in a pan over a medium heat until golden and transfer to a plate to cool down. Wash the coriander, shake it dry, remove the leaves and chop.
- Divide the salad into portions and scatter the sesame seeds and coriander over it.
Recipe Categories
LP Gluten Free, Sides and Salads,
