Pea salad

Sweet pea & bean salad with a tangy drizzle

Crisp and full of fresh flavours, this starter is spring on a plate

By , 20 March 2017

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Sweet pea & bean salad with a tangy drizzle
  • 15 Mins
  • Serves: 6
  • Price: 62p per serving
Nutritional Info
Each 83g serving contains
  • Energy

    219KJ

    52KCAL

    3%
  • Fat

    2.4g

    low

    3%
  • Saturates

    0.2g

    low

    1%
  • Sugars

    1.7g

    low

    2%
  • Salt

    0.02g

    low

    <1%
of your reference intake.
Typical energy values per 100g: 264kJ/63kcal.
Ingredients
  • 125g Extra Special Asparagus Tips
  • 75g Frozen For Freshness British Garden Peas
  • 75g Frozen For Freshness Broad Beans, shelled
  • 3tbsp low-fat yogurt
  • 1tbsp rapeseed oil
  • 1tbsp snipped chives
  • Juice and zest ½ lemon
  • 2 Grower’s Selection Little Gem lettuces, washed and torn
  • 3 radishes, sliced into thin rounds
  • 1 punnet cress, trimmed
Method
  • Bring a large pan of water to the boil and blanch the asparagus, peas and broad beans for 2-3 mins.

  • Refresh in a bowl of ice-cold water so they retain some bite. Drain on kitchen roll.

  • To make the dressing, whisk together the yogurt, rapeseed oil, chives, lemon juice and zest, and season with black pepper.

  • Arrange the lettuce leaves, peas, broad beans, radishes and cress on 6 serving plates.

  • Drizzle the dressing over the salad and serve immediately.