Pea, courgette and spring herb medley

Serves: 6

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Total Time: 15

Prep Time: 5

Cook Time: 10

• ½ x 900g bag frozen peas
• 1 tablespoon(s) olive oil
• 4  courgettes, topped and tailed, halved lengthways then sliced
• 1  rosemary sprig, leaves finely chopped
• 1 bunch(es) fresh mint, chopped
• 1 bunch(es) flat-leaf parsley, chopped
• few sprigs fresh thyme, leaves only
• fresh mint leaves, to garnish
• For the dressing:
• 6 tablespoon(s) extra-virgin olive oil
• 3 tablespoon(s) white wine vinegar
• 1 pinch(es) Demerara sugar
• 1 teaspoon(s) Dijon mustard
• 1 teaspoon(s) honey juice of ¼ lemon (optional)

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.
4. 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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