Sugar pea salad with tomatoes and pine nuts

Name: Sugar pea salad with tomatoes and pine nuts
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 400 g Sweet peas; 7-10 Tbsp Salt; 250 g cherry tomatoes; 3 TABLESPOONS Pine nuts; 3 Stem(s) Basil; 2 Shallots; 3 TABLESPOONS Vinegar; 1 TABLESPOON Honey Mustard; 7-10 Tbsp freshly ground pepper; 3 TABLESPOONS Olive oil

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

400 g Sweet peas
7-10 Tbsp Salt
250 g cherry tomatoes
3 TABLESPOONS Pine nuts
3 Stem(s) Basil
2 Shallots
3 TABLESPOONS Vinegar
1 TABLESPOON Honey Mustard
7-10 Tbsp freshly ground pepper
3 TABLESPOONS Olive oil

Directions

1
Clean and wash the sugar snap peas, cut them diagonally into pieces and blanch them in boiling salted water for about 3 minutes. Drain and rinse with cold water. Wash and halve the tomatoes. Roast pine nuts in a pan without fat while turning.
2
Remove from the pan immediately. Wash the basil, shake dry and pluck the leaves from the stems. Cut the leaves into fine strips, except for a few for garnishing.
3
Peel and finely dice the shallots. Mix vinegar, mustard, shallots, salt and pepper. Beat the oil down in a thin stream. Mix the mangetouts, basil strips and tomatoes. Carefully fold in the vinaigrette.
4
Arrange salad on a plate, sprinkle with pine nuts and pepper and garnish with basil. Baguette tastes good with it.