Tomato, pea and roast chilli salad with pesto dressing

July 18, 2016 (Last Updated: January 11, 2019)

TO DRINK: Atkinson Ridge Sauvignon Blanc 2007. Pea and jalapeno flavours make it an excellent companion.

Print Recipe

Tomato, pea and roast chilli salad with pesto dressing

Serves: 4
Cooking Time: 20 mins

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.

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July 18, 2016 (Last Updated: January 11, 2019) By
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