Pea and Rocket Salad
450g/1lb fresh or frozen peas
3 tbsp olive oil
2 tsp wholegrain mustard
grated zest and juice of 1 lemon
a small bunch of fresh mint, chopped
75g/3oz rocket (arugula), torn
salt and ground black pepper
1 Bring a large pan of water to the boil, add the peas, then bring back to the boil and cook for 1 minute. Drain, then plunge the peas into a bowl of iced water to cool. Drain well
2 Put the oil, mustard and lemon zest and juice in a small bowl with some seasoning and whisk to combine.
3 Put the mint, rocket and peas in a large bowl, pour over the dressing and toss gently together. Serve immediately.