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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.  
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 5 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g garden peas
  • 100 g sugar-snap peas
  • 100 g mangetout
  • 100 g ounces baby spinach
  • 1 handful mint leaves
  • Dressing:
  • ½ Tbsp olive oil
  • ½ Tbsp Dijon mustard
  • 1 Tbsp red wine vinegar
  • ½ tsp chopped garlic
  • ½ tsp honey optional

Method
 

  1. 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.
  2. Meanwhile whisk together the dressing.
  3. Arrange the peas and spinach in a serving dish. Scatter the mint leaves on the top and drizzle with the dressing. Toss well.