Pea, Tomato and Roasted Courgette Salad

courgette-pea-tomato-saladMake the most of fresh peas in season, or use frozen ones if you prefer. Serve this colourful salad on it’s own or with mozerellla, rocket and foccacia for a hearty, healthy lunch.

Ingredients

250g fresh peas (shelled weight)
4 ripe tomatoes, chopped
2 medium courgettes, sliced on the diagonal
2 tbsp olive oil + more for frying
bunch basil leaves, sprig of mint leaves
1 tbsp french salad dressing
2 spring onions, chopped finely
ball of mozerella, shredded (optional)
rocket (optional)

1) Put the peas in a pan with water, bring to the boil and cook for 2 – 3 minutes until just tender
2) Heat a flat or ridged griddle pan, drizzle on olive oil then add the courgettes. Cook at a medium-high heat until brown on one side (a few minutes) then flip and repeat so both sides are nicely brown. leave to cool.
3) Finely chop the herbs and then mix with the olive oil and salad dressing. Season and then toss with the peas, tomatoes, courgettes and spring onions.

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