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Pea & soya bean salad with fresh dill

A light, spring-like salad which goes wonderfully with fish or chargrilled meats

  • Prep: 5 mins
    Cook: 5 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 96
  • Carbohydrates 6
  • Saturated Fat 1
  • Sugar 2
  • Protein 5
  • Fat 6
  • Fibre 2
  • Salt 0.06

Nutrition per serving

  • Calories 96
  • Carbohydrates 6
  • Saturated Fat 1
  • Sugar 2
  • Protein 5
  • Fat 6
  • Fibre 2
  • Salt 0.06

Ingredients

  • 200g each frozen peas and soya beans
  • small handful dill, leaves chopped, plus extra sprigs to serve
  • 1½ tbsp oil
  • 1 tbsp sherry vinegar
  • 1 tsp wholegrain mustard
  • 1 tsp clear honey

Tip

Tip
Give this dish a Thai twist by adding ½ tsp each grated fresh root ginger and lime zest to the dressing, and swapping the dill for mint.

Method

  1. Cook the peas and soya beans in boiling salted water for 3-4 mins until just tender. Drain, then run under cold water until completely cooled.

  2. Meanwhile, make the dressing. Mix all the ingredients together, season, then stir until well combined. Toss the beans and peas in the dressing with the chopped dill and scatter over the sprigs to serve.

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