Spring Pea Salad

Fresh buds on branches, sunny Floriade days and the smell of wattle bring an excitement to the air this time of year in Canberra. It is a time when every one gets out to reconnect to nature. This salad is all spring - green, crunchy and perfect for a lunch outside in the warming days. Ingredients ½ cup couscous 1 cup soft herbs (mint, basil, dill, parsley), extra leaves for sprinkling 1 garlic clove 50ml oil salt Leafy greens (watercress, rocket or baby spinach or a mixture) Peas (snow peas, sugar snaps or a mixture) 1 cup walnuts, toasted 1/3 cup Goats cheese, crumbled ¼ cup currants Method Boil the kettle. Place the couscous in a bowl and cover with hot water. Cover and stand for 5 minutes

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Pollen is located at the Australian National Botanic Gardens in Canberra, Australia

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