Grilled Sugar Snap Pea Salad
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
¼ cup Bertolli Organic Fruity Taste Extra Virgin Olive Oil
¼ cup white wine vinegar
Sea salt and freshly cracked black pepper
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.
Arrange salad leaves on a large platter. Top with alfalfa and grilled sugar snap peas. Scatter over the hazelnuts.
To make the dressing whisk together all ingredients then drizzle over the salad just before serving.