This bright green courgette, pea shoot and pomegranate salad is a pop of colour for your Sunday roast table or picnic basket. A selection of greens from petits pois and sugar snap peas to pea shoots and the juicy pomegranate seeds makes this a delightful treat, with the pomegranate bringing a touch of luxury to it. To make the impressive-looking courgette noodles, simply use a spiraliser to carve thin slices out of the courgette or a julienne peeler. This adds even more nutrition to your salad. Served with a dressing made of honey, rapeseed oil and sherry vinegar, it’s a cheerful light salad that works well as a side. It’s quick to make so you can easily put it together and takes no time from other cooking. Try it with a roast dinner as a veggie extra for a lighter twist on the usual sides.
- 100g petits pois
- 200g sugar snap peas
- 3 courgettes
- 50g pea shoots
- 4tbsp pomegranate seeds
- 3tbsp rapeseed oil
- 1tbsp sherry vinegar
- 1tsp runny honey
Put the petits pois and sugar snap peas into a pan of boiling salted water and cook for 3-4 mins until just tender. Drain and run under the cold tap until cool.
Using a spiraliser or julienne peeler, prepare the courgette noodles and put into a serving bowl. Top with the peas, pea shoots and pomegranate seeds.
To make the dressing, whisk the oil, vinegar and honey together, then season to taste. Drizzle over the salad to serve.
This salad is great for picnics. If you're taking it out with you just remember not to dress it until just before eating or everything will get soggy. Pop your dressing into a jar and our over at the past minute.