Ingredients
DRESSING:
80ml (¹⁄₃ cup) olive oil
15ml (1Tablespoon) 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
SALAD
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
Servings
6Directions
1 DRESSING:
Heat the oil in a pan and add the spice seeds and garlic. Stir-fry for about 3 minutes or until fragrant. Stir in the lemon juice, zest, chilli flakes and sugar. Stir to dissolve the sugar.
2 SALAD:
Blanch the veggie mix and strain. Add to a large salad bowl and pour half of the salad dressing over, toss through slightly.
3 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.
Serve with the remaining dressing.
