Tuesday, 1 March 2011

Cherry tomato and spring sugar snaps salad

Fresh sugar snaps taste best when eaten raw.  They really are as sweet as sugar!
A combination of bright green and red will bring spring time to your table.
Serve with tuna and honey lemon dressing.

Ingredients (serves 4)
200g sugar snaps
10 cherry tomatoes
1 large tin of tuna (185g)
Mix all the ingredients below before adding to the salad:
2tbls soy sauce
1tbls lemon juice
1tbls honey
1tbls grated ginger
1.       Slice the sugar snaps thinly and diagonally and cut the cherry tomatoes into ¼
2.       Empty the tuna without the oil into a bowl then add the ingredients and mix well