Radish and pea salad recipe

  • Serves 2
  • 10mins to prepare
  • 220 calories / serving
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radish and pea salad HERO

Lightly cook the peas in boiling water, then drain and cool under the tap. Scatter them over a plate with the thinly sliced radishes and spring onion. Thin the crème fraîche to single cream consistency with a little milk and trickle it over the salad.

Snip over the cress, season with freshly ground black pepper and add lime quarters to squeeze over before serving.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 1 teacupful of peas
  • 10 radishes, thinly sliced
  • 1 spring onion, thinly sliced
  • 2tbsp crème fraiche
  • milk
  • a punnet of cress
  • black pepper
  • slices of cold roast beef
  • 1 lime, cut in to quarters
  • Energy 920kj 220kcal 11%
  • Fat 16g 23%
  • Saturates 10g 50%
  • Sugars 4g 4%
  • Salt 0.1g <1%

of the reference intake
Carbohydrate 13.2g Protein 8.1g Fibre 7g


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