Sweet pea salad
By Sarah Cook
A super green leaf salad with sugar snaps, cress and petit pois dressed in yogurt, mint and chives
- Serves 8
Nutrition per serving
- 200g frozen petits pois
- 200g sugar snap peas, finely sliced lengthways
- 3 Baby Gem lettuces, quartered and leaves pulled apart
- 50g pea shoots
- pot of cress, picked
- 100g croûtons
- small bunch mint, leaves picked
- small bunch chives
- 150ml pot natural yogurt
- 2 tbsp white wine vinegar
- ½ tbsp sugar
Put the peas in a sieve and run under hot water until just defrosted. Leave to drain thoroughly.
To make the dressing, put all the ingredients in a food processor or blender and whizz to a sauce. Season well.
On a big platter, toss together the peas, sugar snaps, lettuce, pea shoots, cress and croutons. Tip the dressing into a small bowl and use a spoon to drizzle over.