(serves 6-8)

INGREDIENTS

80g (about 24) snow peas, topped and tailed

140g (1 cup) fresh or frozen peas

1 iceberg lettuce, cut into wedges

¼ cucumber, peeled, de-seeded and thinly sliced

30 mint leaves shredded neatly

Iceberg Salad vinaigrette

METHOD

Bring a small pot of water to the boil and add snow peas. Blanch for 1-2 minutes, drain and refresh in a bowl of iced water till cold.

Return the water to the boil add peas and blanch 3-4 minutes. Drain and refresh in a bowl of iced water till cold.

Combine lettuce, cucumber, peas and snow peas in a large mixing bowl.

Pour vinaigrette over salad, sprinkle with mint and toss gently.

Iceberg Salad Vinaigrette

(yields 105ml)

INGREDIENTS

3 tbsp white wine vinegar

4 tbsp extra virgin olive oil

½ tsp flaky sea salt

METHOD

Combine ingredients in a small jug.  Mix and pour over Iceberg Salad just prior to serving.