Ingredients
- 2 garlic (cloves)
- 200 gr peas
- 150 gr potatoes
- 130 gr carrots
- 120 ml olive oil
- 65 gr green bell pepper
- 60 ml lemon juice
- 50 gr celery
- 14 gr brown sugar
- 2 gr parsley
- 1 ml tabasco sauce
Salt & pepper Put cooked potatoes & blanched vegetables with the celery & bell pepper in a large bowl. In a blender, combine oil, lemon juice, sugar, garlic, tabasco sauce, coconut, parsley, salt & pepper & blend for a few seconds till smooth. Pour over the vegetables & gently toss till they are well coated. Chill in the refrigerator.
