TO DRINK: Atkinson Ridge Sauvignon Blanc 2007. Pea and jalapeno flavours make it an excellent companion.
Tomato, pea and roast chilli salad with pesto dressing
Ingredients
- DRESSING
- 200g ready-made pesto
- 50ml good-quality mayonnaise
- olive oil
- 20ml (4 tsp) butter
- 45ml (3 tbsp) olive oil
- 200g large chillies, red or green
- 2 garlic cloves, chopped
- 250g Rosa tomatoes
- 2 x 120g packets sugar-snap peas, blanched
- 120g petit pois, blanched
- Parmesan shavings, to serve
Instructions
1
For the dressing, mix together the pesto and mayonnaise with enough oil to reach your desired consistency. Refrigerate until needed.
2
Heat the butter and olive oil in a large frying pan and gently sauté the chillies and garlic for about 5 minutes. Remove from the heat and set aside.
3
In a large serving dish, combine the cooked chillies with the tomatoes and all the peas.
4
Drizzle the salad with the dressing and sprinkle with the Parmesan shavings to serve.
