Carrot & Pea Salad With Yoghurt & Chive DressingMake on Fresco
What a beautiful fresh salad to serve as a lunch with some delicious crusty bread, or as a side salad with just about anything. It is so pretty and bright. You can skip the whole blanching the peas thing if you really want to, but it does make the colour pop, and they are a little bit sweeter after blanching. You’re going to love it!
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- 1 lemon, juice and zest (minimum 60g juice)
- 2 Tablespoons honey BUY
- 60 Grams Extra Virgin Olive Oil (EVOO) BUY
- 50 Grams Greek style yoghurt
- 400-500 Grams carrots, cut in pieces
- Handfuls chives, sliced
- 200 Grams frozen peas, thawed or blanched
- Handfuls sliced almonds, toasted
Place juice, zest and honey into Thermomix bowl and warm 1 min/37°C/speed 1.
Add EVOO and yoghurt and blend 20 sec/speed 8.
Remove most of the dressing from bowl and set aside. (Leave about a tbsp in the bottom of the bowl.)
Place carrots into Thermomix bowl. Chop 2-3 sec/speed 5.
Toss in mixing bowl with the blanched peas, chives and the remaining dressing. Place onto serving platter or bowl and top with the toasted almonds.
To blanch the peas, prepare an ice bath. (Large bowl filled with iced water.)
Place the peas into boiling water for about 30 seconds and then straight away into the ice bath. Drain before adding to the salad.
Serve with crusty bread for a lovely light lunch or use as a side dish for any grilled meats or fish.
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