This is one of my go to accompaniments when I want to create a little extra salad or have some pre prepared vegetables when someone is coming to lunch. You can make it with fresh or frozen peas and beans and it’s a great staple to have in the fridge as a quick snack anytime.
½ a bunch of fresh mint, (approx. 25g)
300 g fresh or frozen peas
300 g fresh or frozen broad beans
1 fresh red chilli
1 lemon – juice and zest
2 tablespoons olive oil (extra virgin)
1 table spoon apple cider vinegar
Cook the peas and beans in boiling water until tender then drain and fresh in cold water. Set aside.
While the peas and beans are cooking, halve and deseed the chilli and finely chop with the mint. Place in a bowl, finely grate over a little lemon zest, then squeeze in all the juice. Add 2 tablespoons of olive oil and the apple cider vinegar. Mix together and taste and season with salt and black pepper if required.
Tip the peas and beans into the dressing and toss to coat.
Serve still slightly warm or store in the fridge and enjoy up to 3 days later.