Vegan, Gluten free
The crisp, peppery fresh pink radish gives welcome crunch, colour and flavour to salads. Combined here with lightly blanched green garden peas and mint the colour scheme is pretty spectacular and tastes wonderful too.
Ingredients (serves 2 as a side)
100 g peas, shelled (about 200 g in shell)
5 radishes, scrubbed & thinly sliced
½ bunch mint, leaves picked
8 leaves mignonette lettuce, from the core
1 ½ Tbsp lemon juice
1 ½ Tbsp extra virgin olive oil
sea salt & freshly ground black pepper
1. Bring a saucepan of salted water to the boil and arrange a bowl of iced water on the side. Blanch peas in boiling water for 30 seconds then drain and cool completely in iced water. Drain well.
2. Combine lemon juice, olive oil, salt and pepper in a wide salad bowl. Add peas, radish, mint and lettuce and toss gently to combine. Taste, season and serve.