What better way to celebrate the Bank Holiday weekend than with a barbecue? Vibrant and bursting with summer flavours, AVOCA has created the perfect salads to serve up as a veggie alternative or to accompany any BBQ dish this weekend.
Serves: 6-8
Ingredients:
- 400g Sugar Snap peas
- 200g Petit pois or small garden peas
- 100g fine green beans, sliced in half
- 20g fresh Tarragon, chopped
- 20g fresh Parsley, chopped
- 10g Nigella seeds (black onion seeds)
- 4 cloves garlic, sliced
- 1 red chilli, sliced
- 15ml olive oil
- 1 lemon, zested
- 10g sea salt
- 5g pepper
Method:
- In a large pot of boiling salted water, blanch the snap peas, fine green beans and petit pois for 2 minutes and cool down immediately into ice water to stop the cooking. This will keep them nice and vibrant green.
- In a small frying pan bring the olive oil to a medium heat and cook the garlic and chilli together until fragrant. Make sure not to colour the garlic or it will become bitter. Cool down.
- In a large salad bowl mix all the vegetables, fresh herbs, nigella seeds and flavoured oil together, season with salt and pepper and fresh lemon zest. Toss together well to combine all the wonderful fresh flavours.
About AVOCA:
AVOCA comprises 13 stores and is famed for their award-winning cafes, luxury homewares, fashion, accessories and gifting ranges. Established in 1732 as a handweaving company, AVOCA continues today to produce quality wool products from the original site at AVOCA, Co. Wicklow. AVOCA stocks a wide range of Irish and international fashion brands.