Prep 20 minutes.
Cook 5 minutes.
4 thick slices ciabatta bread.
1 garlic clove, halved.
2 tablespoons extra virgin olive oil.
1 1/2 cups podded fresh or frozen peas.
60g snow pea tendrils.
Fresh, light and ready-in-a-flash, this simple seafood salad brings a subtle sophistication to a relaxed barbecue with friends.
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Savour the fresh flavours of springtime with this crunchy slaw that’s as nutritious as it is delicious!
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Recipe and image courtesy of Gourmet Traveller
Positively bursting with fresh, full flavour, this tempting tart and accompanying salad is just the thing for a leisurely al fresco lunch.