Sweet pea salad

• 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.