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Recipe Inspiration from Waitrose





 

Here at LaterLife we have compiled some recipes in association with Waitrose for you to enjoy at home.

Why not try something different using this Month's Health Food, Sugarsnap Peas



The recipes are divided into three courses, so you can take your pick, and easily prepare your own meal.


See more Recipes from Waitrose


Starters


Asian salmon salad

  • Preparation time:15 minutes
  • Total time:15 minutes 15 minutes

Serves: 2

Ingredients

2 tbsp Japanese rice vinegar
1 tbsp toasted sesame oil
1 tbsp mirin rice wine
1 lime juice
1 red chilli, finely chopped
160g hot smoked salmon fillets
200g sugar snap peas, halved
6 salad onions, sliced on the diagonal
5 radishes, finely sliced
50g watercress

Method

1. Combine the vinegar, oil, mirin, lime juice and red chilli; set aside.

2. Remove the skin from the hot smoked salmon fillets and flake the flesh into large pieces. Place in a bowl with the remaining ingredients. Toss with the dressing, divide between two plates and serve straight away.

024286 Feiler-Artinger Blaufränkisch, £11.29 

This oak-aged red from the Blaufränkisch grape variety has flavours of blackberries, red cherries and redcurrants. It has delicate, savoury style and refreshing acidity.


Green Bean and Sugar Snap Salad

  • Preparation time:15 minutes
  • Cooking time:2 minutes

Serves: Serves 8 as a starter or side dish

Ingredients

  • 5 tbsp freshly squeezed pomegranate juice
  • 2 tbsp olive oil
  • 1 tbsp fresh orange juice
  • ½ tsp caster sugar
  • 350 g baby green beans, topped
  • 350 g trimmed sugar snap peas
  • 2 Navel organges, pith removed, cut into segments
  • 40g pistachios, chopped
  • 2 tbsp pomegranate seeds

Method

  1. Start with the dressing. Place the pomegranate juice in a small pan and boil down until reduced by two thirds. Cool, then add the remaining ingredients and whisk to combine. Set aside.
  2. Blanch the beans and sugar snap peas in a saucepan of lightly salted water for 2 minutes, until bright green and still crisp. Rinse under cold running water and drain well
  3. Place the beans, sugar snap peas and orange segments in a large serving bowl; gently toss to combine. Season to taste; drizzle with the reserved dressing and garnish with the pistachios and pomegranate seeds.

763199, Chene Bleu Rosé, £17.99 

This full bodied, fruity wine has a complex nose of citrus and passion fruit, with a fruity palate and a crisp, long finish.


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