This simple salad lets the ingredients shine, using baby gem lettuce as its base, and would do very well as a starter or side.
200g sugar snap peas
2 organic baby gem lettuce
zest and juice of 1 lime
60ml olive oil
85ml sunflower seeds
85ml dried chanterelles
freshly ground black pepper
sea salt crystals
- Bring a pot of water to a rolling boil. Quickly blanch the sugar peas in the boiling water for 5 minutes, then shock in ice water and cut into half.
- Combine the lime juice and olive oil.
- Toss the sunflower seeds, dried chanterelles and blanched peas together.
- Place half a baby gem lettuce on a plate. Arrange the sunflower seed mixture on top of the lettuce and season with freshly ground black pepper and sea salt crystals.