The sweetness of the peas is smartened up by the pepperiness of the radishes and the cress; and the wake-you-upness of the spring onions; and the sharpness of the lemon salt (add a little lemon zest if you don’t have any just to hand.
Recipe for peppery pea salad
Serves 10
Ingredients
- 1.5 kg/3 lb petits pois or ordinary frozen peas
- 150g/5 oz radishes, thinly sliced
- 5 spring onions – thinly sliced – include about two inches of green
- 13 tbsp crème fraiche
- 3 tbsp full milk
- 3 punnets cress, snipped away from the base it’s growing on
- Indonesian long pepper
- pinch of lemon salt
Method
- allow the peas to defrost
- mix the whole lot together
