Summer Super Pea Salad Recipe
This pea salad makes the perfect side dish to any barbeque or great on its own. Make it using frozen Birds Eye Garden Peas.
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Ingredients
- 4 medium raw beetroot
- 2 - 3 tbsp rapeseed oil
- 200 g new potatoes, boiled
- 1 small head broccoli
- 175 g Garden Peas 375g peas
- 4 plain or peppered mackerel fillets
- A handful of rocket leaves
- 100 g mixed salad leaves
- 8 cherry tomatoes cut in half
- Alfalfa shoots, to decorate (optional)
- Rapeseed oil or lemon dressing
- Sea salt
- black pepper
- Juice of a lemon
- 2 tablespoons 2 tbsp rapeseed oil
- 2 tablespoons low fat Greek Yoghurt
- 2 tablespoons Creamed horseradish sauce
- Black pepper (optional)
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