The humble pea is probably one of my favourite vegetables. I grow both sugar snap and pea pods in my garden and they are just ripening now. Frozen peas are just as good as fresh, but watch out when cooking them, just bring them to the boil and pour. Any longer and they will start to lose flavour and colour.
When I made this recipe I added a bit of red onion to it. My family decided it was a great salad, but it didn’t need the onion, so I have left it out of the recipe!
2 mugfuls of fresh or frozen peas
150g mangetout or sugar snap peas – sliced
8 mint leaves – finely shredded
2 tbsp rapeseed oil
1 tbsp cider vinegar
1 tsp Dijon mustard
1 tsp honey
Heat a small pot with 2 cm water in the bottom over a high heat. Add the peas and put the sliced mangetout over the top. Cover with a lid and once the water boils up, remove the pan from the heat, drain the peas and refresh under cold water. Allow to drain.
Mix the remaining ingredients together to make a dressing.
Pour the peas into a bowl, stir through the dressing and serve.
This dish can also be eaten hot as a vegetable, don’t refresh the peas under cold water, just pour the dressing over the freshly drained peas and serve. Or, instead of the dressing, you could melt in a little butter before serving.