Sweet pea salad recipe
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- Serves 8
- 12 mins to prepare and 3 mins to cook
- 62 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
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
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Shop ingredientsEach serving contains
- Energy
- 260kJ 62.0kcal
- Fat
- 3g
- Saturates
- 1g
- Salt
- 0.1g
- Sugars
- 3g
of the Reference intake
Carbohydrate 5.3gProtein 2.8gFibre 1.5g
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- 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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