- 200g each frozen pea and soya beans
- small handful dill, leaves chopped, plus extra sprigs to serve
For the dressing
- 1½ tbsp oil
- 1 tbsp sherry vinegar
- 1 tsp wholegrain mustard
- 1 tsp clear honey
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.
TipGive 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.