• 200g frozen petits pois
  • 200g sugar snap pea, finely sliced lengthways
  • 3 Baby Gem lettuces, quartered and leaves pulled apart
  • 50g pea shoots
  • pot of cress, picked
  • 100g croûton

For the dressing


  • STEP 1

    Put the peas in a sieve and run under hot water until just defrosted. Leave to drain thoroughly.

  • STEP 2

    To make the dressing, put all the ingredients in a food processor or blender and whizz to a sauce. Season well.

  • STEP 3

    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.

Goes well with


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