Serves 4-6
Ingredients
1 lb/450g mange-tout, top and
tail and remove strings if necessary
2 small/medium avocados, peeled and chopped small
2 oz/50g small fresh mushrooms, finely chopped
2 tbsp olive oil
1 tbsp lemon juice
Salt and freshly ground black pepper
2 tbsp parsley, finely chopped
If the mange-tout are very young and tender
just top and tail them and use raw in the salad.
If a little older, boil them very briefly for 2-3 minutes.
Use only the flat pads; those pads in which the peas have been allowed to develop
will already be stringy and starchy.
Method
Combine the mange-tout, avocados, mushrooms, olive oil, lemon juice,
salt and black pepper and toss them well together. Garnish with parsley and
serve.
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