Ingredients
-
1 cup (200g) yellow split peas
-
1 cup fresh podded peas (about 500g unpodded) or frozen peas
-
275g baby green beans (beanettes), topped, not tailed (see note)
-
2 cups chopped snow pea sprouts
-
1 cup (60g) mizuna* or wild rocket leaves
Chive dressing
-
1/2 cup (120g) low-fat sour cream
-
1/4 cup finely snipped chives
-
1 tablespoon red wine vinegar
-
1 teaspoon Dijon mustard
Method
-
1Cook the split peas in a pan of boiling salted water for 16-18 minutes until tender but firm to the bite. Drain well. Blanch the peas and beans in a pan of boiling salted water for 3-5 minutes until tender. Drain and refresh in cold water.
-
2Meanwhile, for the dressing, whisk the sour cream, chives, vinegar and mustard in a small bowl. Season to taste.
-
3In a bowl, toss the snow pea sprouts, mizuna, drained peas and beans. Divide among plates, then drizzle with dressing.
Source: taste.com.au
Discussion about this post