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Grilled Sugar Snap Pea Salad

10' Easy 12345

150g sugar snap peas
Bertolli Organic Olive Oil Spray
1 bag mixed salad leaves
1 cup alfalfa sprouts
1/3 cup hazelnuts, toasted and roughly chopped

DRESSING
¼ cup Bertolli Organic Fruity Taste Extra Virgin Olive Oil
¼ cup white wine vinegar
Sea salt and freshly cracked black pepper

METHOD

STEP 1

Preheat BBQ grill to medium-high. Spray the sugar snap peas with olive oil spray and BBQ, tossing occasionally, for 2-3 mins until lightly charred.

STEP 2

Arrange salad leaves on a large platter. Top with alfalfa and grilled sugar snap peas. Scatter over the hazelnuts.

STEP 3

To make the dressing whisk together all ingredients then drizzle over the salad just before serving.
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