Crunchy green salad
|1/2||sugar snap peas|
|4||courgettes — medium|
|1||broccoli — small head|
|1/2||green beans — extra fine|
|2||fresh mint — sprigs|
|onion — sprouts|
|2 Tbs||pesto — coriander and chilli|
|freshly ground black pepper|
Top and tail the baby marrows.
Using a peeler, peel the baby marrows lengthways to make long thin strips.
Steam the beans for 2 minutes and refresh in cold water.
On a flat platter, arrange firstly the rocket and then the baby marrow ribbons.
Then the sliced avocado, ricotta, beans, broccoli and mint and most of the sugar snaps.
Slice a few of the sugar snaps along their rounded sides and slowly open up, place them on top of the salad for beautiful presentation.
Top with the onion sprouts and drizzle with the pesto.