An economic colourful salad for early spring meals when vegetables are expensive in the shops. To save even more money try growing your own sprouts in the kitchen cupboard, it’s so easy!
Serves 4
2 cups mung bean sprouts
250g cherry tomatoes, halved
½ yellow capsicum, deseed and sliced into pieces
½ orange capsicum, deseed and sliced into pieces
1 cup cooked peas
1 Tbsp extra virgin olive oil
2 Tbsp white vinegar
pinch salt
freshly ground black pepper, to taste
Mix the mung bean sprouts, tomatoes, capsicums and peas together in a bowl.
Place the oil, vinegar and salt in a screw to jar and shake well to combine.
Drizzle over the salad, season with pepper and serve.
All Recipes on this page are supplied
by Pip Duncan
Food, Food Safety & Nutrition Consultant
For more of Pip’s recipes visit www.choice.co.nz/recipes