Red Capsicum and Green Pea Salad with Red Currant Glaze

 

1 Red Capsicum

1 Lebanese Cucumber

½ Spanish onion

200g Cooked Peas

2 tbsp Redcurrant Jelly

2 tbsp Extra Virgin Olive Oil

 

 

Cut the capsicum in half horizontally, trim the top section into Julienne and remove the “ Ribs” from the bottom.

 

Cut the cucumber and onion into Julienne and mix with the capsicum.

 

Place the red current Jelly and extra virgin olive oil into a saucepan and simmer until smooth.

 

Toss the peas with the Julienne mix and dress with the redcurrant glaze.

 

Serve in the bottom half of the capsicum.