Blanched pea and spinach with mustard dressing
This blanched pea and spinach with mustard dressing can be done in just 5 minutes. It’s made with three different types of peas – garden peas, sugar snap peas and mangetout. It fits well in a roast dinner menu, particularly suits lamb and chicken dishes. Alternatively serve it at a BBQ party – it can be prepared in advance and served at room temperature.
Ingredients
Method
- Bring a pan of salted water to the boil. Add all the peas and blanch them for 2 minutes. Rinse with cold water, drain. Put them back in the saucepan and toss with the spinach leaves.
- Meanwhile whisk together the dressing.
- Arrange the peas and spinach in a serving dish. Scatter the mint leaves on the top and drizzle with the dressing. Toss well.