100 grams peas, podded (about 250gm unpodded)
500 grams Chinese cabbage, shredded finely
1 long red chilli, seeds removed, finely chopped
1 red capsicum, julienne
80 grams parmesan, finely shaved (use a sharp knife, or a peeler to get fine slivers of cheese)
1 handful basil leaves, finely shredded
100 ml extra virgin olive oil
50 ml lemon juice
For dressing: Whisk olive oil and lemon juice together, season.
Blanch peas in boiling salted water until bright green (1-2 minutes), drain and refresh, drain again and reserve.
Mix cabbage, peas, capsicum, basil, chilli and half the cheese with the dressing. Mix gently (use your hands!) for a few minutes until the cabbage starts to wilt. Adjust seasoning then serve topped with remaining parmesan.
No comments:
Post a Comment