Ingredients
For the Salad:
- 4 cups snap peas cut into pieces diagonally
- 1 thinly shaved fennel bulb
- 1 cup fresh green peas, blanched
- 15 asparagus blanched and chopped
- 1/2 cup toasted & salted pistachios, roughly chopped
For the Green Goddess Dressing:
- 3 cups basil (2 big bunches)
- 1 cup dill (1 big bunch)
- 1 cup parsley (1 big bunch)
- ½ cup mint (1 small bunch)
- ¼ cup capers
- ¾ cup yoghurt
- Juice of 2 lemons
- 1 tsp salt
- 1 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- 2 tbsp extra virgin olive oil
Instructions
1. Prepare the dressing. Blend all ingredients but pulse to keep a bit of texture in the dressing.
2. Assemble the salad. Add all of the salad ingredients to a large serving platter. Drizzle on the dressing, and garnish with herbs if desired. Enjoy!
4. Heat a non-stick pan over medium heat. Place each flattened roti on the pan and cook with a little oil until golden brown on both sides (about 4 minutes total), flipping frequently.
5. While hot, squash the roti to separate the layers. Enjoy warm with curry or your favorite sides.
Snap Pea Salad
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About Radhi
Radhi Devlukia is a New York Times Bestselling Author, Podcast Host, plant-based cook and co-founder of the adaptogenic tea brand, Juni. With her background as a dietitian and nutritionist and her studies in Ayurveda, Radhi shares everything from her recipes, health tips, wellness videos, natural skincare and beauty and how to live a conscious lifestyle.