Crisp, sweet and peppery, this simple salad is a revelation. With two types of peas - sugar snaps and snow peas - making an appearance, plus slivered almonds for crunch, it's a stellar mix of flavours and textures.
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
Bring a medium saucepan of salted water to boil. Pick the mint leaves and thinly slice. Trim the snow peas and sugar snap peas.
Place the snow peas and sugar snap peas in the boiling water. Boil until bright green and just tender, 2-3 minutes. Quickly drain into a colander and place into a bowl of iced water for 2 minutes, then drain.
TIP: Blanching stops the cooking process and ensures the veggies retain their bright colour.
In a bowl, combine the mustard cider dressing, spinach & rocket mix, snow peas and sugar snap peas.
Transfer the salad to a serving bowl, season with salt and pepper. Serve topped with the slivered almonds.