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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