1. Bring a saucepan of water to the boil over high heat. Add sugar snap peas.
2. Cook for 2 to 3 minutes or until bright green and tender. Drain. Refresh under cold water. Pat dry with paper towel. Set aside.
3. Make honey dressing: Combine vinegar, oil and raw honey in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
4. Place sugar snap peas and beetroot in a bowl. Sprinkle with pumpkin seeds. Drizzle with dressing. Serve.
Ingredients
Directions
1. Bring a saucepan of water to the boil over high heat. Add sugar snap peas.
2. Cook for 2 to 3 minutes or until bright green and tender. Drain. Refresh under cold water. Pat dry with paper towel. Set aside.
3. Make honey dressing: Combine vinegar, oil and raw honey in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
4. Place sugar snap peas and beetroot in a bowl. Sprinkle with pumpkin seeds. Drizzle with dressing. Serve.