Sweet pea salad

spring salad Sep 8, 2021

  • Serves 8
  • 12 mins to prepare and 3 mins to cook
  • 62 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free

Ingredients

  • 200g frozen peas
  • 2 Little Gem lettuces, leaves separated
  • 60g watercress or lamb’s lettuce
  • 30g pack mint, leaves picked
  • 150g bag sugar snap peas, finely shredded
  • 175g radishes, trimmed and quartered

For the dressing,

  • ¼ tsp English mustard powder
  • 1 lemon, juiced
  • 2 tbsp extra-virgin olive oil
  • 1½ tsp cider vinegar
  • 1 tsp caster sugar
  • 2 tsp wholegrain mustard

Directions

  1. Blanch the peas for 2-3 minutes in boiling water, then refresh in cold water and drain.
  2. On a big dish, arrange the salad leaves and mint.
  3. Toss together the peas, sugar snaps, and radishes, seasoning with black pepper.
  4. In a small bowl, combine the mustard powder and salt.
  5. To form a smooth paste, add the lemon juice a bit at a time.
  6. Mix in the oil, vinegar, sugar, and wholegrain mustard.
  7. Allow 2 minutes for the sugar to melt before stirring again and seasoning.
  8. Drizzle the dressing over the salad just before serving.

Tags

Master Chef

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