Shamrock greens with purple cabbage and pecan salad

Shamrock greens with purple cabbage and pecan salad

These light, crunchy veggies are delicious. The pea shoots remind me of clovers – a fun nod to St Patrick’s Day festivities. 

Shamrock greens with purple cabbage and pecan salad

Serves: 4
Cooking Time: 15 mins

Ingredients

  • 140g mange tout
  • 200g thin asparagus spears
  • 100g extra-fine green beans
  • 2 handfuls frozen peas, defrosted
  • ½ red cabbage, finely sliced
  • 50g pecan nuts, toasted androughly chopped
  • handful pea shoots
  • DRESSING

  • 60ml (¼ cup) olive oil
  • 45ml (3 tbsp) red wine vinegar
  • juice of ½ lemon
  • 5ml (1 tsp) wholegrain mustard
  • pinch sugar
  • salt and freshly ground black pepper, to taste

Instructions

1

minutes. Refresh in ice-cold water.

2

Place the greens on a platter and sprinkle with the peas. Arrange the red cabbage next to the greens and sprinkle with pecan nuts and pea shoots.

3

For the dressing, whisk all of the ingredients together and drizzle over the salad just before serving.

Notes

Recipe and styling by Claire Ferrandi Photograph by Graeme Wyllie

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