The mixture of lightly cooked and raw veg and various textures makes this a vibrant salad with lots of crunch

Asparagus, pea & mint salad with lamb’s lettuce and lemon and chive dressing

The mixture of lightly cooked and raw veg and various textures makes Elly Curshen's salad vibrant with lots of crunch

    • Serves4
    • CourseLunch
    • Prepare10 mins
    • Cook3 mins
    • Total time13 mins
    • 230g asparagus, ends trimmed, spears cut into 7.5cm pieces
    • 225g frozen petits pois
    • 250g sugar snap peas, halved diagonally
    • ¼g mint, leaves only (smaller leaves are best)
    • 50g lamb’s lettuce

    For the dressing

    • 3 tbsp extra virgin olive oil
    • 1 unwaxed lemon, finely grated zest, plus 2 tbsp juice
    • 1 tsp Dijon mustard
    • 1 tsp clear honey
    • 2 tbsp chives, finely chopped