Sugar-pepper salad with croutons and chilli vinaigrette

Name: Sugar-pepper salad with croutons and chilli vinaigrette
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 3 Spring onions; 600 g Sweet peas; 1–2 small red chillies; 175 g Ciabatta or baguette bread; 1 Garlic clove; 8 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5 TABLESPOONS White wine vinegar; 1-2 TEASPOONS Honey

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

3 Spring onions
600 g Sweet peas
1–2 small red chillies
175 g Ciabatta or baguette bread
1 Garlic clove
8 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
5 TABLESPOONS White wine vinegar
1-2 TEASPOONS Honey

Directions

1
Clean and wash spring onions and cut them diagonally into pieces. Wash mangetouts. Wash chillies, cut lengthwise and remove seeds. Chop the chillies finely. Dice bread roughly. Peel garlic and cut into slices.
2
Heat 4 tablespoons of oil in a large frying pan. Fry the bread cubes and garlic in it while turning them golden brown. Remove. Wipe out the pan. Heat 1 tbsp. oil in the pan. Fry sugar snap peas for 4-5 minutes over medium heat.
3
Add spring onions after about 3 minutes and season with salt and pepper. In the meantime mix chili, vinegar and honey and season with salt and pepper. Fold in 3 tablespoons of oil. Just before serving, mix the mangetouts, bread cubes and vinaigrette.