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Author Notes: Summer salad made with fresh seasonal vegetables green garden peas, broad beans, tomatoes and pomegranate. —spicyblackbean
grams red quinoa
grams broad beans
grams sugarsnap peas
grams garden peas
grams lamb lettuce
grams cherry tomatoes
tablespoons maple syrup
- Cook quinoa in the small sauce pan for approx 20 minutes, then drain and set aside.
- Remove the broad beans from the pods and boil in the small saucepan for approximately 5 minutes. Using the same saucepan cook the sugarsnap peas for 2-3 minutes.
- In the large serving bowl combine quinoa, lamb lettuce, chopped radish & spring onion, halves of tomatoes, broad beans and garden peas (removed rom the pods).
- Mix the summer salad with maple syrup and fresh lemon juice. Top it with the pomegranate. Serve with cold sparkling water or freshly made lemonade.