A deliciously simple salad that i think i'm going to be using a lot more from here on in.
- Make a dressing by combining 3 tablespoons of olive oil, 1/2 tablespoon of white wine vinegar, a pinch of salt, and a handful of finely chopped mint.
- Cook 150-200g of fresh peas in salted boiling water for 2-3 mins so they retain some crunch.
- Add peas to dressing and allow to marinade for 1-24 hours.
- When ready, add to a bowl of salad leaves, some chicory, and an avocado.
- Add more olive oil and chopped mint to taste.
I actually used rocket, spinach and watercress for the salad leaves. If you, like me, can't find chicory (M & S - "what's chicory?") i suggest ruby chard leaves which they do have.
