A simple celebration of spring produce, combining tender asparagus, sweet peas, crisp sugar snap peas, fresh lettuce, and creamy goat’s cheese. Perfect alongside grilled fish, chicken, or as part of a light lunch.
Serves: 4–6 as a side
Preparation time: 10 minutes
Cooking time: 5 minutes
Ingredients
- 24 asparagus spears (about 3 bunches), woody ends removed
- 120g sugar snap peas, trimmed
- 2 cups peas (fresh or frozen)
- 1 baby gem or cos lettuce, washed and separated into leaves
- 90g soft goat’s cheese
- 1 cup fresh mint leaves, roughly torn
- Freshly ground black pepper, and French Dressing to serve
Method
- Bring a large saucepan of water to the boil.
- Add the sugar snap peas and cook for 1½ minutes.
- Add the asparagus and cook for a further 1½ minutes.
- Add the peas and cook for 30 seconds, or until bright green and just tender.
- Drain immediately and refresh under cold running water to stop the cooking process.
- Pat the vegetables dry with kitchen paper and allow any excess moisture to drain away.
- Cut the asparagus spears in half on a slight angle. If using larger lettuce leaves, slice them lengthways. Leave smaller leaves whole.
- Arrange the lettuce on a serving platter and scatter over the asparagus, sugar snap peas, and peas.
- Add the torn mint leaves and crumble over the goat’s cheese.
- Finish with a little freshly ground black pepper and serve immediately.
Variations
- Substitute the goat’s cheese with feta, ricotta, mozzarella, or bocconcini.
- Add toasted walnuts, pumpkin seeds, or flaked almonds for extra crunch.
- For a more substantial meal, serve with grilled salmon, chicken, or a handful of cooked lentils.
