small handful dill, leaves chopped, plus extra sprigs to serve
1½ tbsp oil
1 tbsp sherry vinegar
1 tsp wholegrain mustard
1 tsp clear honey
Give this dish a Thai twist by
adding ½ tsp each grated fresh root
ginger and lime zest to the dressing,
and swapping the dill for mint.
Cook the peas and soya beans in
boiling salted water for 3-4 mins until
just tender. Drain, then run under cold
water until completely cooled.
Meanwhile, make the dressing. Mix
all the ingredients together, season, then
stir until well combined. Toss the beans
and peas in the dressing with the chopped
dill and scatter over the sprigs to serve.