Sugar snap peas, baby cos and feta salad
Please log in to save or rate.
Time to make:
$4.00 per serve
(at time of publication)
Full ingredients list:
- 150g sugar snap peas, trimmed
- 2 baby cos, trimmed, leaves rinsed and drained
- 60g reduced-fat feta, crumbled
- 1 1/2 tablespoons lemon juice
- 1 tablespoon olive oil
Nutritional information (per serve)
Instructions and steps:
Step 1 Blanch sugar snap peas in a saucepan of rapidly boiling water for about 1 minute, until bright green and tender-crisp. Refresh under cold running water and drain well.
Step 2 Place baby cos leaves into a serving bowl, top with sugar snap peas and crumbled feta. Whisk lemon juice and olive oil together, then drizzle over salad.Try serving with spicy chicken kebabs and pita pockets.
About this recipe
First published: September 2012