Zonder Sweetcorn and Petits Pois Hors d’Oeuvre

This delicious dish is a combination of sweetcorn, petits pois, red pepper, onion and spicy mayonnaise. Serve as an unusual first course to a special meal.

10 oz. canned sweetcorn, drained

10 oz. canned petits pois, drained

1 large red pepper, white pith removed, seeded and sliced

2 hard-boiled eggs, thinly sliced

4 fl. oz. mayonnaise

1 teaspoon Tabasco sauce

2 teaspoons mixed pickle or chutney 1 medium-sized onion, thinly sliced and pushed out into rings

Place the sweetcorn, petits pois, red pepper and eggs in a medium-sized serving bowl. In a small bowl, combine the mayonnaise. Tabasco sauce and pickle or chutney. Spoon the dressing over the vegetable mixture and, using two large spoons, carefully toss the ingredients to mix well.

Arrange the onion rings decoratively over the mixture and place the bowl in the refrigerator to chill for 15 minutes before serving.

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