Ingredients

  • 200g sugar snap peas, trimmed
  • 1 iceberg lettuce, outer leaves discarded, leaves separated, rinsed, dried, torn
  • 1 cos lettuce, outer leaves discarded, leaves separated, rinsed, dried, torn
  • 50g baby spinach
  • 1 green capsicum, cut into thin strips
  • 1 Lebanese cucumber, halved lengthways, deseeded, thickly sliced
  • 1/2 cup tightly-packed sprigs fresh herbs (such as chervil, tarragon, basil)

Method

  • Step 1 Bring a saucepan of salted water to the boil over high heat. Add sugar snap peas. Cook for 2 minutes or until bright green and tender. Drain and refresh under cold water. Pat dry with paper towel.
  • Step 2 Place sugar snap peas, lettuce, spinach, capsicum, cucumber and herbs in a large bowl.

 

Super Food Ideas – November 2006 , Page 52, Recipe by Abi Ulgiati