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.
- 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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