Mangetout and Pepper Salad
- 50g Mangetout
- 50g Romano Pepper
- 50g Celery
- 50g Red Cabbage
- 10ml Walnut oil
- 10ml White balsamic vinegar
- Salt & Pepper
- Handful of coriander leaf
Chop the pepper, celery and red cabbage.
Blanche the pepper and mangetout in boiling water for 30 seconds.
Arrange the ingredients in a bowl in 4 sections.
Mix the walnut oil, white balsamic vinegar, salt & pepper together, and pour over the salad.
Garnish with plenty of coriander.