Pea and spinach salad

Serves 4

Serve this simple spring salad with young, tart goat's cheese (LISA BARBER)

I like to serve this simple spring salad with some of the beautiful young, tart goat's cheeses available at this time of year.

200g/7oz young spinach leaves
The zest of one lemon and the juice of half a lemon
150g/5oz shelled peas
2 sprigs of mint, leaves only
A handful of mixed young salad leaves, washed and gently patted dry
60g/21/2oz extra-virgin olive oil
1 tbsp freshly grated Parmesan
Sea salt and freshly ground black pepper

Rinse the spinach and place in a medium-sized saucepan. Place over a medium heat. Cook, stirring once or twice, until it has just wilted: this will take very little time; it is important that the spinach does not overcook. Drain in a colander and set aside until it cools to room temperature. Once cool, press firmly between your hands to extract all the water and place in a bowl, season with salt and pepper and squeeze over half of the lemon juice and a little of the olive oil. Dress thoroughly.

Now boil a small pot of well-salted water. Once the water is boiling vigorously, add the peas and cook for three minutes. Drain and allow to cool slightly, then add to the dressed spinach. Toss together.

Put the mint leaves and salad leaves in a bowl and dress with the remaining lemon juice, olive oil and Parmesan, scatter over the lemon zest and toss lightly. Add the leaves to the spinach and peas, toss lightly again and serve straight away.