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Sweet pea salad recipe
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2 ratings
This light side dish has a delicate spring combination of sweet peas, peppery radishes and crunchy sugar snaps, all tossed in a bold mustard dressing. A great addition to any feast and perfect for an Easter buffet. See method
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
Each serving contains
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Energy
260kj
62kcal
3%
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Fat
3g
5%
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Saturates
1g
3%
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Sugars
3g
4%
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Salt
0.1g
1%
of the reference intake
Carbohydrate 5.3g
Protein 2.8g
Fibre 1.5g
Method
- Blanch the peas in a pan of boiling water for 2-3 mins, then refresh under cold water and drain. Put the salad leaves and mint on a large platter. Scatter over the peas, sugar snaps and radishes, season with black pepper and toss together.
- Add the mustard powder to a small bowl. Stir in the lemon juice, a little at a time, to make a smooth paste. Add the oil, vinegar, sugar and wholegrain mustard and mix well. Leave for 2 mins for the sugar to dissolve, then stir again and season. When you’re ready to serve, drizzle the dressing over the salad.
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