We love to eat mixed salads in the Summer months and this particular salad has become a favourite. Served warm or cold, it's very quick and easy to make as well as looking so attractive on the plate.
Courgette and Pea Salad GF SCD
2 or 3 medium courgettes (zucchini)
100 g frozen or fresh peas (a heaped cup)
½ red chilli pepper
extra virgin olive oil
freshly ground sea salt and black pepper (optional)
Slice the courgette slightly on the diagonal.
Warm a tablespoon of extra virgin olive oil in a pan and fry the courgettes for about 15 minutes, I like them well done but cook them to your own liking if you wish.
Meanwhile either steam the peas or cook in boiling water for about 5 to 7 minutes.
Finely chop the chilli pepper.
Carefully lay the courgettes into a dish, sprinkling the cooked peas over as you layer the slices.
Sprinkle with the chopped chilli pepper and freshly ground sea salt and black pepper (optional).
Serve warm or cold.
Please come over and say hello on Facebook and Twitter !
This recipe is linked to Wellness Weekend, Whole Food Fridays, Healthy Vegan Friday, Potluck Party - Healthy Summer Recipes, Fat Tuesday, Hearth and Soul Blog Hop, Allergy Free Wednesdays