Cucumber And Minted Peas Recipe
Servings: 4
Ingredients
- vegetarian
- 1 x cucumber
- 1 x salt and freshly grnd black pepper 300g frzn peas or possibly fresh garden peas
- 25 gm butter
- 2 tsp finely minced fresh mint
Directions
- Peel the cucumber using a potato peeler cut in half lengthways scoop out the seeds using a small tsp. and cut into thick batons (half moon shapes).
- Bring a smallish saucepan of salted water to the boil on the boiling plate and blanch the cucumber for 1 minute.
- Scoop out the cucumber using a draining spoon.
- This water can now be used to cook the peas according to the directions on the packet.
- Whilst the peas are boiling heat the butter in a frying pan on the boiling plate and sauce the blanched and liquid removed cucumber for 2 to 3 min.
- Add in the liquid removed peas minced mint and black pepper.
- Transfer to a serving dish.
- A very summery accompaniment good with fish this is a quick alternative to ordinary petit pois. Don't over cook the cucumber or possibly it will become watery and tasteless.
- Serves 4
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 4 servings | |
| Calories 77 | |
| Calories from Fat 56 | 73% |
| Total Fat 6.39g | 8% |
| Saturated Fat 3.42g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 114mg | 5% |
| Potassium 78mg | 2% |
| Total Carbs 1.95g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.68g | 0% |
| Protein 3.22g | 5% |
