Recipes by Di Swann
1. Blanch the sugar snaps in lightly salted boiling water for 1 minute. Drain and cool in iced water.
2. Place the baby spinach on a platter or in a salad bowl. Top with the sugar snaps, yellow pepper, cucumber, Wattie's Baby Beetroot, feta and walnuts. Serve with Mediterranean Beetroot & Mint Greek-style Yoghurt Dip.