- 0:20 Prep
- 0:20 Cook
- 4 Servings
- Capable cooks
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
- Step 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.
- Step 2Meanwhile, for the dressing, whisk the sour cream, chives, vinegar and mustard in a small bowl. Season to taste.
- Step 3In a bowl, toss the snow pea sprouts, mizuna, drained peas and beans. Divide among plates, then drizzle with dressing.
- High fibre
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
- Vegetarian
Nutrition
1208 kj
Energy
8g
Fat Total
4g
Saturated Fat
11g
Fibre
18g
Protein
17mg
Cholesterol
44.74mg
Sodium
7g
Carbs (sugar)
31g
Carbs (total)
All nutrition values are per serve
Notes
* Beanettes and mizuna leaves are available from selected supermarkets and greengrocers.
- Author: Kate Nichols
- Image credit: Mark Roper
- Publication: delicious.
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