A light, spring-like salad which goes wonderfully with fish or chargrilled meats
Ingredients
- 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
Method
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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.
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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.