Fresh summer salad, an excellent combo of sweet peas, sharp mint, creamy avocado and slightly bitter leaves. Feeds 4.
- 5 tbsp extra virgin olive oil
- 4 tbsp cider vinegar
- 1 tsp caster sugar
- 20g mint leaves, finely chopped
- 300g frozen petit pois
- 2 baby gem lettuces, leaves separated and roughly torn (or other crisp salad leaves)
- 2 avocados, scooped into chunky pieces direct from the skin
- Put the peas in a large bowl, pour boiling water over them, stir and leave to stand for 5 mins, then drain well and tip back into the bowl
- Add the sugar, vinegar, oil and most of the mint. Season and stir together well, leaving for 20 mins to get to know each other
- Just before serving, throw in the lettuce and avocado and toss everything together
- Strew onto a platter, sprinkle with the rest of the mint and serve straight away
Sophie cooks 