Greek style snow peas with tomatoes and parsley
Ideal for the lunch box, cook extra kūmara for dinner and use the next day for this delicious salad. Don’t forget to take the dressing!
250g snow peas, topped, washed
2 small kūmara, peeled, boiled, chilled and sliced into bite sized pieces
4 cherry tomatoes, halved
3 Tbsp chopped parsley
3 Tbsp Extra virgin olive oil
Finely slice snow peas.
Place kūmara in a bowl or plate.
Top with snow peas, tomatoes, and parsley.
Serve with the olive oil alongside.
Add sliced black olives.
Use potatoes in place of the kūmara.
Add diced Feta cheese.
Use sugar snap peas or lightly cooked NZ beans in place of the snow peas.