Bunch of Asparagus

200g Sugar Snap Peas

2 Courgettes

½ Chilli

1 Lemon – Juice & Zest

2tbsp Extra Virgin Olive Oil

Pink Himalayan Salt & Pepper


  • Divide the Asparagus in half length ways and cook in a hot frying pan / griddle pan for 2 mins on each side, leave to cool
  • Slice the Sugar Snaps in half & grate the Courgettes with a peeler
  • Finely slice the Chilli and combine with some Lemon Zest and Juice, Salt & Pepper
  • In a bowl combine the Veg & Dressing and serve

Serves: 6