- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
A crunchy salad topped with a zingy dressing makes for a lovely lunch.
Ingredient:
- 250g/9oz baby broad beans, pods removed
- 300g/10½oz baby carrots, scrubbed, green bases left on
- 1 bunch radishes, trimmed, cut in half
- 100g/3½oz fresh peas, pods removed
- Small handful fresh mint leaves, torn
- 6 lemon balm leaves, torn (optional)
- Small bunch fresh chives
- Large handful fresh, young curly-leaved parsley leaves, chopped
- 1 Little Gem lettuce, or similar crisp lettuce, core removed, leaves separated
- 2 tbsp white wine vinegar
- 2 tsp Dijon mustard
- 1 heaped tsp caster sugar
- Pinch sea salt flakes
- 3½ tbsp sunflower oil
- 3½ tbsp olive oil
- Salt and freshly ground black pepper
