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Sweet pea salad recipe

2 ratings

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
Healthy
Vegan
Vegetarian
Gluten-free
Dairy-free

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

Each serving contains

Energy
260kj
62kcal 3%
Fat
3g 5%
Saturates
1g 3%
Sugars
3g 4%
Salt
0.1g 1%

of the reference intake
Carbohydrate 5.3g Protein 2.8g Fibre 1.5g

Method

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.

See more Side Dish recipes