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Sweet Pea Salad

This delightful salad proved a great hit at a recent family gathering — just as GoodFood promised it would be! The slightly sweet yet tangy dressing is the perfect compliment to the greens gathered here: lettuce, watercress, pea shoots, snap peas, and petite pois — also a perfect combination of sweet and tangy. If you can’t put your hands on Baby Gem lettuces, use one or two hearts of romaine sliced crosswise, as we did, which worked a charm.

Sweet Pea Salad

7 oz. frozen petit pois (petite peas)
7 oz. sugar snap peas, sliced lengthways
3 Baby Gem lettuces, quartered and leaves pulled apart
2 oz. pea shoots
1 bunch watercress, stems discarded
4 oz. croutons

For the dressing

1 tbs. roughly chopped mint leaves
2 tbs. roughly chopped chives
6 oz. container plain yogurt
2 tbs. white wine vinegar
1½ tsp. sugar

Put the peas in a sieve and run under hot water until just defrosted. Leave to drain thoroughly.

To make the dressing, put all of the ingredients in a food processor or blender and whiz to a sauce. Season well.

On a big platter, toss together the peas, sugar snaps, lettuce, pea shoots, cress, and croutons. Tip the dressing into a small bowl and use a spoon to drizzle over.

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