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Home > Recipes > Grated carrot and cucumber salad, and green peas and bacon

Grated carrot and cucumber salad, and green peas and bacon
( SERVES 6 )

Publication: NZ Woman's Weekly

NZ Woman's Weekly

Ratings: No ratings yet

Grated carrot and cucumber salad, and green peas and bacon

No ratings yet

Easy sides to accompany main dishes!

Carrot and Cucumber Salad

2 Spring onions, finely sliced
3 Carrots, peeled and trimmed
½ Telegraph cucumber, grated with seeds removed
1 Lemon, juiced
2 Tbsp Extra virgin olive oil
1 to taste Salt & freshly ground pepper

Green Peas and Bacon

2 Tbsp Olive oil
3 slices Bacon, rindless, chopped
10 g Butter
½ cup Chicken stock
1 to taste Salt & freshly ground pepper
1 Onion, chopped
500 g Frozen peas

Directions

Grated Carrot and Cucumber Salad

1. Place spring onions, grated carrots and cucumber in a bowl. Pour over lemon juice and olive oil.

2. Season with salt and pepper. Toss well before serving.

Green Peas and Bacon

1. Heat a nonstick frying pan. Add oil, bacon and onion, and cook over a medium heat for 10 minutes to lightly brown.

2. At the same time, cook peas in boiling salted water for 2 minutes, then drain well. Add peas to the frying pan along with chicken stock and butter to melt. Simmer for 5 minutes or until nearly all the stock has evaporated. Season with salt and pepper to taste. Serve immediately.

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

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