Grated carrot and cucumber salad, and green peas and bacon
( SERVES 6 )
12/11/2006
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 |
| 500 g | Frozen peas |
| ½ cup | Chicken stock |
| 1 to taste | Salt & freshly ground pepper |
| 1 | Onion, chopped |
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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