Summer Super Pea Salad

Name: Summer Super Pea Salad
Cook time: 45 min
Yield: 4
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 and black pepper; Lemon dressing:; Juice of a lemon; 2 tablespoons 2 tbsp rapeseed oil; Sea salt and black pepper; Horseradish Sauce:; 2 tablespoons low fat Greek Yoghurt; 2 tablespoons Creamed horseradish sauce; Black pepper (optional)

Lunch Ideas BBQ Recipes Starter

45 mins

cooking time

Easy

Servings

(0)

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Summer is all about enjoying food outside. This pea salad makes the perfect side dish to any barbeque or great on its own. Using frozen Birds Eye Garden Peas, we look forward to enjoying this pea super salad on a warm Summer's day.

Preparation

Preheat the oven to 180C/350F/Gas 4
Firstly roast the beetroot; place the beetroot and rapeseed oil in a foil parcel and place in a medium sized roasting tray making sure the beetroot is well coated in oil. Roast for 45-50 minutes or until the beetroot feels tender. Leave to cool and then skin and cut into bite size pieces.
Cut the boiled potatoes in half, then blanch the broccoli in a pan of boiling salted water for 1 minute, then add the peas and cook for a further minute. Drain and then plunge the vegetables into ice cold water and drain in a colander.
Prepare the mackerel by removing the skin and breaking into smallish pieces. Assemble the salad on a plate using the potato, beetroot, peas, broccoli, rocket, salad leaves and cherry tomatoes.
Drizzle with lemon dressing and spoon on some of the horseradish dressing, season with black pepper and garnish with alfalfa sprouts.