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Ingredients
Method
- 100g peas
- 30g curly kale, stalks removed
- 1 thinly sliced fennel bulb
- 1 tbsp olive oil
- ½ lemon, zest and juice only
- Boil the peas for 1 minute before adding the kale and cooking for a minute or two, or until just wilted. Drain and refresh under cold water. Transfer to a bowl with the oil, lemon zest and juice and sliced fennel, season well and toss to combine. Serve as a healthy and delicious side at your next barbecue - fantastic!
10 mins
2 serving
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