It really is pea season. Sugar snaps, snow peas and green peas are eating magnificently and this recipe combines all three in a gorgeous looking salad. Great for your next barbecue served with grilled meats or fish.

serves 6 to 8 as a vegetable side dish

1 teaspoon brown mustard seeds

250g snow peas, ends trimmed

250g sugar snap peas, ends trimmed 

500g shelling peas, podded

3 tablespoons extra virgin olive oil

1 tablespoon Mock Orchard apple cider vinegar

1½ teaspoons Dijon mustard 

sea salt

freshly ground pepper

1 red spring onion bulb, finely chopped

2 tablespoons chopped dill

finely grated zest of half a lemon 

Heat mustard seeds in a small saucepan over a medium heat. When seeds begin to make a popping sound, remove from heat. Cool.

Have ready a large bowl of iced water.  Bring a large saucepan of salted water to the boil. Add snow peas and cook for 1 minute. Remove snow peas using a slotted spoon and transfer to the bowl of iced water.  When cooled, spread on a clean dry tea towel and pat dry.  Bring water back to the boil.  Repeat cooking, cooling and drying process with the sugar snap peas and then the podded peas.  

To make the dressing place oil, cider vinegar, Dijon mustard in a screw top jar and shake well to combine.  Season with sea salt and ground pepper.

When ready to serve, place all the peas, spring onion, dill and mustard seeds in a large bowl and pour over the dressing.  Gently toss to combine and coat in the dressing. 

Transfer to serving dish and scatter over the lemon zest.  Serve immediately.

Note: This salad is best eaten within an hour of serving, otherwise the peas begin to discolour when in contact with the dressing.

Recipe and styling by Fiona Hammond © November 2018

Mark Brancatisano