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
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.
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.