Ultra-green iceberg and pea salad with minty dressing
April 2024
200g sugar snap peas, trimmed
200g frozen peas, defrosted
1 iceberg lettuce, cut into wedges
2 baby cos lettuces, outer leaves torn, hearts quartered
1 Lebanese cucumber, thinly sliced into rounds
one small red onion thinly sliced into rings
1 iceberg lettuce, cut into wedges
2 baby cos lettuces, outer leaves torn, hearts quartered
1 Lebanese cucumber, thinly sliced into rounds
MINTY DRESSING
2/3 cup mint leaves
1/3 cup (80ml) extra virgin olive oil
2 long green shallots, coarsely chopped
Finely grated zest & juice of 1⁄2 lemon
1 garlic clove
Method
Place sugar snap peas in a saucepan of boiling water and blanch for 1-2 minutes until bright green and just tender, adding the peas in the final 30 seconds of cooking. Drain and refresh in iced water, and drain again. Combine in a large bowl with lettuce and set aside.
Place cucumber, onion, vinegar, sugar and a pinch of salt in a bowl, mix to combine and set aside to lightly pickle for 5 minutes.
For the minty dressing, place all the ingredients in a blender and whiz until smooth and bright green. Season to taste.
Arrange lettuce in a large bowl or platter and drizzle with minty dressing to taste. Scatter with pickled cucumber, onion and mint. Serve with extra minty dressing alongside.
