Pea salad

Serves 4

Pea salad is a great spring salad that utilises the whole of the pea family, shoots and all (Jason Lowe)

Although you can buy peas, sugar snaps and mangetout all the year round, this is a great spring salad that utilises the whole of the pea family, shoots and all. If you grow peas in your garden you can just snip the shoots and flowers off.

A couple of handfuls of pea shoots
60-70g small peas
60-70g sugar snaps, halved lengthways
60-70g mangetout, shredded

For the dressing

1tbsp Chardonnay or a good-quality white-wine vinegar
2tbsp vegetable or corn oil
2tbsp rapeseed or olive oil
1tsp Dijon or Tewkesbury mustard
Salt and freshly ground black pepper
A few sprigs of mint, chopped

Mix all the ingredients for the dressing together, leave to infuse for an hour and strain through a fine-meshed sieve.

To serve, toss all the ingredients together and garnish with extra torn mint leaves.