Pea & soya bean salad with fresh dill
- Good Food team
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Serves 4
Easy
Prep: 5 mins
Cook: 5 mins
A star rating of 5 out of 5.1 ratingRate
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A light, spring-like salad which goes wonderfully with fish or chargrilled meats
Dairy-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
200g each frozen pea
and soya beans
-
small handful dill
leaves chopped, plus extra sprigs to serve
For the dressing
- 1½ tbsp oil
- 1 tbsp sherry vinegar
- 1 tsp wholegrain mustard
- 1 tsp clear honey
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Nutrition: per serving
-
kcal96
-
fat6g
-
saturates1g
-
carbs6g
-
sugars2g
-
fibre2g
-
protein5g
-
salt0.06g
low
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Method
-
step 1
Cook the peas and soya beans in boiling salted water for 3-4 mins until just tender. Drain, then run under cold water until completely cooled.
-
step 2
Meanwhile, make the dressing. Mix all the ingredients together, season, then stir until well combined. Toss the beans and peas in the dressing with the chopped dill and scatter over the sprigs to serve.
RECIPE TIPS
TIP
Give this dish a Thai twist by adding ½ tsp each grated fresh root ginger and lime zest to the dressing, and swapping the dill for mint.
Recipe from Good Food magazine, April 2009
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