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Ingredients
- 1 cup trimmed snow peas
- 1 red capsicum (sliced)
- 1 green capsicum (sliced)
- 1 yellow capsicum (sliced)
- 1 roma tomato (coarsely chopped)
- 1/2 red onion (very finely sliced)
- 12 large black olives
- 1 stick celery (very finely sliced)
- 1 tbsp balsamic vinegar
- 3 tbsp extra virgin olive oil,
- sea salt and cracked black pepper
- 2 tsp thyme leaves
Method
Blanch 1 cup trimmed snow peas in boiling water for 1 minute. Drain and rinse under cold water.
Combine 1 red capsicum (sliced), 1 green capsicum (sliced) and 1 yellow capsicum (sliced) with snow peas.
Add 1 roma tomato (coarsely chopped), 1/2 red onion (very finely sliced), 12 large black olives and
1 stick celery (very finely sliced) in a large bowl. Whisk 1 tbsp balsamic vinegar with 3 tbsp extra virgin olive oil, sea salt and cracked black pepper in a small bowl then pour over salad.
Toss gently to combine and scatter with 2 tsp thyme leaves.
Serve with crusty bread.
