A super green leaf salad with sugar snaps, cress and petit pois dressed in yogurt, mint and chives
Ingredients
- 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
- small bunch mint, leaves picked
- small bunch chives
- 150ml pot natural yogurt
- 2 tbsp white wine vinegar
- ½ tbsp sugar
Method
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Put the peas in a sieve and run under hot water until just defrosted. Leave to drain thoroughly.
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To make the dressing, put all the ingredients in a food processor or blender and whizz to a sauce. Season well.
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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.