Pea & Corn Salad

Pea & Corn Salad



80ml (¹⁄₃ cup) olive oil

15ml (1 tablespoon) each cumin and fennel seeds

4 garlic cloves, crushed

60ml (¼ cup) lemon juice

Grated zest of 2 lemons

1 - 2 fresh chillies, finely chopped

10ml (2 teaspoons) brown sugar



500 - 800g McCain Peas, Carrots and Corn

1 red onion, thinly sliced

1 avocado, cubed

2 - 3 feta rounds, roughly crumbled

Baby vegetables with stems for garnishing (optional) or wild rocket leaves




Prep Time: 5 - 10 minutes
Total Time: 1 - 5 minutes


  1. Heat the oil in a pan and add the spice seeds and garlic. Stir-fry for about 3 minutes or until fragrant.
  2. Stir in the lemon juice, zest, chilli flakes and sugar. Stir to dissolve the sugar.


  1. Blanch the veggie mix and strain. Add to a large salad bowl and pour half of the salad dressing over, toss through slightly.


  1. Scatter the onion over and top with the avocado and feta cheese. Spoon into small serving bowls and top with baby veggies or a few rocket leaves.
  2. Serve with the remaining dressing.

Photo & Recipe: @Apriena (on Instagram) [CREDIT] 

#Peas Carrots & Sweetcorn Mix #salad