Pea and carrot salad

Vegan quick recipes summer
Total: 20 min. | Active: 20 min.
vegan, lactose-free

We’re all familiar with peas and carrots out of a tin, right? As a child, this combination was the best thing imaginable for me. They may seem a little outdated these days with their soft texture, but peas and carrots still go together beautifully in terms of flavour. In this recipe, the crisp spring carrots, yoghurt & mustard dressing and aromatic lovage create a salad that tastes surprisingly light, evoking a sense of nostalgia that brings back memories of times gone by.

Recommended by:
Pascale - Urkraut

Ingredients

for 4 portions

Dressing
1 ½ tbsp mild mustard
4 tbsp apple vinegar
4 tbsp rapeseed oil
4 tbsp vegan yoghurt substitute (soya)
½ tsp vegetable bouillon powder
¼ tsp salt
Salad
400 g frozen peas
  water, boiling
200 g spring carrots, cut into sticks
1  spring onion, finely chopped
3 sprig lovage, finely chopped

How it's done

Dressing

In a bowl, combine the mustard with all the other ingredients up to and including the salt.

Salad

Place the peas in a bowl, pour over the boiling water and leave to soak for approx. 3 mins. Drain the peas, add to the dressing along with the carrots, spring onion and lovage, mix, plate up.

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