Courgette & Peas Salad
Seasonal Vegan, Vegetarian, Gluten free, Dairy free, Egg free recipe
Try this vegetarian salad with any meat replacement, barbecues or as a lunch. Also suitable for vegans.
Preparation
Boil the peas for around 5 minutes, before adding the courgette. Boil for another 2 minutes.
Rinse under running, cold water and leave to drain.
Make a dressing with the mint, lemon juice, olive oil and seasoning.
Add the Greek style sheese and the dressing.
That’s all!
Ideal to serve with a barbecue or with Taifun vegan meat replacements.
Special Diets
When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Gluten free
• Dairy free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
Courgette & Peas Salad
Ingredients
- 1 courgette, sliced
- 1 spring onion, or chives, sliced
- 100g Sheese Greek Style, cubed
- 1tbsp chopped fresh mint
- 1tbsp lemon juice
- 225g fresh (or frozen) peas
- 4tbsp olive oil
- Salt and pepper to taste
Please Note: May still contain traces of gluten, egg and dairy or other allergens.
