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Sugar snap pea and Parmesan Salad

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Ingredients

Adjust Servings:
1 packet Sugar Snap Peas Haricor Verts or Baby asparagus is good too
3 pcs Cherry Tomatoes Cut into quarts
1 tbsp Parmesan Cheese Grated
2 tbsp Pine Nuts
1 tsp Ground Flax Seeds
1 tsp Chia Seeds
1 tbsp Olive Oil
1 tsp Salt
Dash Black Pepper
1/2 lemon Lemon Zest
1 Egg Optional
1 Wholemeal Walnut Bread Optional

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Sugar snap pea and Parmesan Salad

Warm and sweet salad with a rainbow of flavours!

  • 5 min
  • Serves 1
  • Easy

Ingredients

Directions

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I like to eat salads for breakfast. But my mum tells me not to eat raw vegetables every day. Says it is too cooling. (Add some ginger juice to the dressing lah…) So sometimes I will prepare a warm salad like this for quick breakfast and “ta bao” to office. I sometimes skip the bread if I know I have a busy morning ahead. No time to eat so many things. Sometimes it takes me 2 hours to finish my breakfast because of too many distractions. And sometimes I will give the egg a miss too because I am lazy to cook. Or if I do add the egg, I only make sure it is cooked. If it comes out soft or hard or anything in between, they all go very well with the salad. I am not picky about it. But if I am entertaining, I will now sous vide the egg for 45 minutes at 64C so it looks prettier lah.

But ok, I do sometimes like a warm breakfast. I usually make this with haricot verts (mini french beans) but sometimes no stock. So I realise that sugar snap peas or baby asparagus are nice alternatives. The firm, crunchy greens are a nice variation from the usual leaves and the sweetness from these blanched vegetables are so tasty.

I serve this sometimes with pasta or at parties and I sometimes use a mix of sugar snap peas, asparagus and haricot verts topped with parmesan, pine nuts, cherry tomatoes, flax seeds and chia seeds. Always been a hit and oh so easy to prepare.

This is my regime in the morning when I have to work under high speed. While water is boiling, I will be boiling the egg, toasting the bread and preparing the greens, stripping off the veins of sweet peas or cutting off the ends of the haricot verts and asparagus. So when it is blanching, I will be cutting the tomatoes and grating the cheese. So once the vegetables are done, I just drain and combine all the ingredients and season with some pepper and sometimes with lemon zest.

I usually finish one pack of vegetables myself. So even if I do not eat a whole lot of vegetables for lunch (because I ate Wanton Mee or Bak Chor Mee), I don’t feel so guilty. Dinner will usually have a decent serving of vegetables too.

Sugar snap peas salad

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Steps

1
Done
1 min

Boil Water, Toast bread and prepare peas

Fill a pot with water and set to boil over high heat.
Add 1 tbsp on olive oil and 1 tsp of salt to water.

In a kettle, boil some hot water (for poaching egg and making tea)
While waiting for water to boil, wash peas and nip off the ends and pull out the veins by side of the pods.

2
Done
3 min

Blanch Sugar snap peas and boil egg

Add the cleaned peas to the bubbling water and reduce fire to low.
Pour hot water from kettle to a small flask or thermal pot and add egg in to cook for 4 minutes till it is firm but still runny.

Cut tomatoes into quarts while waiting.

3
Done

Assemble

Remove the peas from the pot exactly 2 minutes after cooking. Dip in a container of cold water for few seconds to stop the cooking and place on serving plate.
Arrange tomatoes on plate
Top with Lemon zest, pine nuts, flax seeds and chia seeds then grate some Parmesan cheese over the salad.
Crack the egg over the top of the salad.
If necessary, add a drizzle of olive oil and a dash of sea salt and pepper.

Ready to serve with bread.

BluRain

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