Mixed pea salad

Mixed pea salad

From
Harvest
Serves
4
Photographer
Emilie Guelpa

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Bring a saucepan of water to the boil. Blanch a big handful of snow peas for 1 minute, drain and refresh. Take 500 g fresh peas and blanch for 2–3 minutes, until tender. Drain and refresh. Take the snow peas and cut thinly lengthways, then put them in a large bowl along with the cooked peas, 100 g snow pea sprouts and a handful of watercress, rocket or other dark green leaf. Try also adding other spring vegetables such as asparagus, broad beans, sugar snap peas or green beans for more texture. Make a simple dressing with 1 tablespoon lemon juice, 2 teaspoons honey, 3 tablespoons olive oil, salt and freshly ground black pepper. Toss the salad with just enough dressing to coat and serve with crumbled feta on top.
Tags:
harvest
seasonal
summer
spring
autumn
winter
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