Summary

Ingredients

• 150 g suar snap peas
• 2 orange (s)
• 1 onion (s), red
• 1 bunch parsley, smooth
• 2 stems mint
• 2 tablespoon vinegar (white wine vinegar)
• 1 tablespoon olive oil
• 10 olives, black
• salt and pepper

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Instructions

1. Clean and wash the sugar snap peas, cut in half at an angle. Put in boiling salted water and bring to the boil briefly. Drain the pods in a colander and rinse in cold water, then drain.
2. Halve an orange, squeeze one half. Peel the other half and the second orange so that the white skin is completely removed. Halve the fruit lengthways and cut across into thin slices. Peel the red onion and cut into thin wedges. Wash the herbs and shake dry. Pluck the leaves and set aside.
3. For the dressing, mix the orange juice with white wine vinegar in a bowl, stir in the olive oil. Season to taste with a little salt and pepper.
4. Carefully mix the snow peas, onion wedges, olives, orange slices and parsley leaves with the dressing. Only fold in the mint leaves just before serving.