Snow Pea Salad with Toasted Almonds, Chilli and Coriander

Serves 8

  • 450g snow peas
  • 1 small red chilli, de-seeded and finely chopped
  • 50g slivered almonds, toasted
  • 1/2 bunch coriander, leaves picked


  • 2 tbs Hoisin Sauce
  • 2 tbs Red Wine Vinegar
  • 60ml extra virgin olive oil
  • Sea salt and freshly ground black pepper

1. To make the dressing, whisk together the hoisin sauce, red wine vinegar and olive oil. Season to taste.

2. To prepare the snow peas - top-tail and de-string them. Blanch them in boiling water for no more than 30 seconds – 1 minute. Strain and rinse under some running cold water from the tap (this refreshes the snow peas & stops the cooking process.

3. Finely chop the chilli. Toast almonds in a small frying pan until lightly browned and fragrant.

4. Toss snow peas with chilli, coriander leaves and the dressing. Scatter over toasted almonds. Serve immediately.

Snow Pea Salad with Toasted Almonds, Chilli and Coriander

This salad has lovely Asian flavours and also works well with green beans, broccoli or all 3 vegetables combined. The toasted almonds give a wonderful crunchy texture.  

Purchase Fiona Inglis' cookbook for more exciting ways to encourage both children and parents to explore their taste buds through growing and preparing healthy, seasonal recipes. It's sure to entice even the fussiest of eaters!