Steamed Mangetout Spring Salad

Mangetout salad 5

For the first time this year I’ve really felt like spring is on its way! The sunshine was almost warm enough to step out in just a t-shirt, the daffodils and crocuses are in bloom and I saw my first bumblebee of the year.

The warmth of summer is my favourite season and spring takes us one step closer. It also makes me want to eat much lighter meals. I genuinely love salads! Not those boring wilted lettuce leaf and beef tomato affairs. Proper, lovely, nutritious salads with amazing colours, textures and flavours.

Still feeling inspired from my travels through Thailand ~ here is my steamed mangetout spring salad.

Mangetout salad 4

INGREDIENTS

(makes 2 small or one large salad)

1 courgette

100g mangetout

100g frozen peas

1 lemon

1 clove of garlic

Small handful of mint leaves

Small handful of radish sprouts

A few chives to decorate

1 pinch of coconom tamarind infused sugar

Sprinkling of sesame seeds

Shake of tamari (gluten free soy sauce)

Mangetout Salad 3

I use a spiraliser to create wide courgette spirals. If you don’t have one a potato peeler will work to create ribbons too.

Boil a pan of water, once the water’s bubbling turn the heat down and add the peas. I place a bamboo steamer on top of the pan and put the mangetout and very thinly sliced clove of garlic in there. If you don’t have a bamboo steamer you can add these to the water with the peas. You only need to simmer them for 5-10 minutes. They should be bright green and crunchy.

Mangetout salad 6

Finely grate the peel of a lemon and stir this through the drained green veg, spiralled courgette and chopped mint leaves. Add the juice of half a lemon, a few drops of tamari and a pinch of tamarind infused coco sugar (a small squeeze of honey works well as an alternative to coco sugar).

Sprinkle sesame seeds over the top and decorate with a few chopped chives. Enjoy in the spring sunshine!

Mangetout Salad

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