Carrot & Pea Salad With Yoghurt & Chive Dressing
Serves
6
Total Time
8mins
Calories
251
I love this one for the colour value alone. It tastes as good as it looks and is perfect winter or summer to get some veggies in the tum tum!!
- Lemon1zest of
- Lemon1juice of
- Carrot450 gcut into pieces
- Fresh chives12 gsliced
- Almonds35 gtoasted, sliced
- Honey2 tablespoons
- Extra virgin olive oil60 g
- Greek yogurt50 g
- Wateras needed
- Frozen peas200 g
Ingredients
- 1. Add lemon juice, lemon zest and honey to the TM bowl
- 2. Blend - 1 min, 37°C, speed 1
- 3. Add extra virgin olive oil and greek yogurt
- 4. Blend with MC on - 20 sec, speed 8
- 5. Transfer most of the dressing to a small bowl
- 6. Add carrots to the TM bowl
- 7. Chop with MC on - 3 sec, speed 5
- 8. To blanch the peas, prepare an ice bath (large bowl filled with ice water)
- 9. Add water to a clean saucepan
- 10. Heat until just boiling - high heat
- 11. Add frozen peas to the saucepan
- 12. Cook - 30 sec, high heat
- 13. Transfer the peas immediately to the ice bath
- 14. Transfer carrots and peas to large serving bowl
- 15. Add fresh chives
- 16. Toss everything together with the dressing
- 17. Top with almonds
- 18. Serve with crusty bread
Method
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