Mangetout and Petit Pois Salad recipe

Preparation Time: 10 minutes | Cooking Time: 2 minutes

This light, crisp and crunchy salad makes the most of fresh green veggies - given extra creaminess and zing from the fab dressing, made with yoghurt, mint, chives and white wine vinegar. Serve on the side of roast chicken for a summery feel.


  • 200g petit pois
  • 200g mangetout
  • 3 baby gem lettuces, quartered, leaves pulled apart
  • Good handful pea shoots
  • Good handful cress
  • 100g croutons (make them yourself, if you like)
  • 150ml natural yoghurt
  • 2 tbsp. white wine vinegar
  • 1/2 tbsp. white sugar
  • Small bunch mint
  • Small bunch chives
  • Good pinch each salt and black pepper


  1. Put the peas in a sieve and run them under boiling water until defrosted. Scatter the lettuce leaves across the plate, then sprinkle the mangetout, petit pois, pea shoots and cress across a platter.

  2. Make the dressing by whizzing the yoghurt, vinegar, sugar, chives, mint, salt and pepper in a blender. Drizzle over the salad, then scatter with croutons.

If you're not a big mint fan, just use some parsley instead. Recipe serves 4 as a side.

Recipe Details:

  • Author: Laura Young.
  • Published:

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