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Pea, courgette and spring herb medley
Ingredients
½ x 900g bag frozen peas
1tbsp olive oil
4 courgettes, topped and tailed, halved lengthways then sliced
1 rosemary sprig, leaves finely chopped
bunch fresh mint, chopped
bunch flat-leaf parsley, chopped
few sprigs fresh thyme, leaves only
fresh mint leaves, to garnish
For the dressing:
6tbsp extra-virgin olive oil
3tbsp white wine vinegar
pinch Demerara sugar
1tsp Dijon mustard
1tsp honey juice of ¼ lemon (optional)
A taste of spring
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Method
1 Firstly, make dressing. In a bowl or jug, add oil then vinegar, whisk together, then add rest of ingredients. Taste, then season.
2 In a large bowl, add peas and pour over boiling water. Leave for about 5-8 mins, till peas have softened, then drain. In a large frying pan, add olive oil, then throw in courgettes, a sprinkling of chopped rosemary and season. Cook till lightly golden, then add them to peas.
3 Next, stir in herbs and add dressing while vegetables are still hot. Tip into a serving dish and garnish with mint.
Prepare ahead
Make the medley the day before, refrigerate and serve as a salad. Or make the dressing ahead and leave in the fridge till needed.
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