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

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NZ Woman's Weekly 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
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.