Herb & Pea Salad with Yoghurt, Lemon & Almonds

Recipe by Courtney Roulston

Dietaries: Meat free, Vegetarian, gluten free

Serves: 4 as a side

Prep Time: 10 minutes

Cooking Time: 5 minutes

Ingredients

2 cups frozen peas, cooked, cooled

Sea salt and pepper to taste

1.5 cups raw snow peas, trimmed, sliced into strips

½ cup roasted whole almonds, roughly chopped

2 spring onions, finely sliced

1 cup round mint, leaves picked

1 cup flat leaf parsley, roughly chopped

½ cup dill, roughly chopped

1 cup Jalna Greek yoghurt to serve

Dressing:

2 cloves garlic, finely chopped

1 long red chilli, sliced

¼ cup (60ml) extra virgin olive oil

Zest and juice of 1 small lemon

2 teaspoons honey

METHOD

For the dressing, heat the oil in a small pot over a medium heat. Place the garlic and chilli into a small heat-proof bowl and pour the oil over to infuse. Stir in salt, pepper, lemon juice and honey then set aside.

In a large mixing bowl add the peas, snow peas, almonds, spring onions, mint, parsley, dill and lemon zest. Pour over the dressing and gently toss to coat.

Spoon the yoghurt onto the base of a serving plate to make a bed for the salad.

Spoon the salad over the yoghurt and top with some extra mint leaves before serving.

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