Blanched pea & spinach with mustard dressing

Background
This blanched pea & spinach salad with mustard dressing can be doneΒ 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 & chicken dishes. Alternatively serve it at a BBQ party - it can be prepared in advance and served at room temperature.
Ingredients
- 200g garden peas
- 100g sugar-snap peas
- 100g mangetout
- 100g ounces baby spinach
- 1 handful mint leaves
- Dressing:
- Β½ Tbsp olive oil
- Β½ Tbsp Dijon mustard
- 1 Tbsp red wine vinegar
- Β½ tsp chopped garlic
- Β½ tsp honey (optional)
Instructions
- 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.
Tips
Instead of blanching you can steam the vegetables (above boiling water or boiling potatoes) too!Categories
- Meal Type: - Dinner - Everyday - Lunch - Quick & Easy - Seasonal - Side - Steam - Supper
- Cuisines: - British
- Occasions: - Anniversaries - Barbecue - Christmas - Dinner Party - Easter - Mothers Day - Sunday Lunch - Valentine's Day
- Ingredients: - Beans - Greens & Salads
- Health and Diet: - Combination - Dairy Free - Diabetic - Gluten Free - Healthy - High Fibre - Low Carb
- Skill Levels: - Easy
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