• 1 cup snow peas
  • 1 cup sugar snap peas
  • ½ cup fresh peas or frozen peas
  • 1 cup pea shoots
  • ½ cup finely sliced radishes

Dressing

  • 1 Tbsp Champagne or white wine vinegar
  • 1 Tbsp shallots
  • 1 tsp Dijon mustard
  • ¼ tsp sugar
  • 2 Tbsp olive oil
  • Salt and freshly ground pepper

Bring a large pot of salted water to a boil. Add snow and sugar peas – if you are using frozen peas then add them at this point in time. Bring back to a boil, add fresh peas and boil for 45 more seconds or until fresh peas rise to surface. Drain immediately and plunge into a bowl of ice water to stop the cooking.

Drain well once cold and place in a large bowl with pea hoots and radishes.

Combine vinegar, shallots, mustard and sugar.  Whisk in oil. Season with salt and pepper.

Toss with salad.

Arrange on a platter and serve.

Serves 2.