Ultra-green iceberg and pea salad with minty dressing

Name: Ultra-green iceberg and pea salad with minty dressing recipe
Yield: 4
Ingredients: 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; 1 small red onion, thinly sliced into rings; 2 tbs apple cider vinegar; 1/2 tsp caster sugar; Mint leaves, to serve; 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

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by Emma Knowles

Dec 07, 2020

This ultra-refreshing side is a must-have at any summer gathering.

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
1 small red onion, thinly sliced into rings
2 tbs apple cider vinegar
1/2 tsp caster sugar
Mint leaves, to serve

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

1.

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.
2.

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.
3.

For the minty dressing, place all the ingredients in a blender and whiz until smooth and bright green. Season to taste.
4.

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.