- 200g each frozen peas and soya beans
- 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.