Bill Granger
Make space on the barbie for Bill Granger's tender barbecued corn cobs served with zingy lime butter
Make space on the barbie for Bill Granger's tender barbecued corn cobs served with zingy lime butter
Sugar snap and boy choy salad
Method
2. Tip the vegetables into a colander and refresh in iced water. Arrange the drained sugar snaps and bok choy on a serving platter (they can be refrigerated at this stage for a few hours).
3. Spoon the oil, lime juice, sugar and salt into a bowl and whisk to combine. Stir in the ginger.
4. Take the chilled sugar snaps and bok choy out of the fridge, pour over the dressing and serve.
Prep:
10 min
Cook: 1 min
Cook: 1 min
Ingredients
500g sugar snap peas, topped and tailed6-8 heads pak choi, halved lengthways
For the dressing
3 tbsp grape seed or light olive oil3 tbsp lime juice
1 tsp caster sugar
sea salt
3 cm root ginger, finely shredded
Top Sponsored Searches
Advertisement
You may also like
Like this recipe?
Print
Print this recipe
Save
Save this recipe to My Recipe Book
Share
Email to a friend
Print
Save
Share
Offers & Promotions
Special offers on wine
Great discounts on cookware
