Ultra-green Iceberg and Pea Salad with Minty Dressing

This ultra-refreshing side is a must-have at any summer gathering.


200g sugar snap peas, trimmed 200g frozen peas, defrosted 1 iceberg lettuce, cut into wedges 2 baby cos lettuces, outer leaves torn, hearts quartered 1 Lebanese cucumber, thinly sliced into rounds 1 small red onion, thinly sliced into rings 2 tbs apple cider vinegar 1/2 tsp caster sugar Mint leaves, to serve MINTY DRESSING 2/3 cup mint leaves 1/3 cup (80ml) extra virgin olive oil 2 long green shallots, coarsely chopped Finely grated zest & juice of 1⁄2 lemon 1 garlic clove


  1. Place sugar snap peas in a saucepan of boiling water and blanch for 1-2 minutes until bright green and just tender, adding the peas in the final 30 seconds of cooking. Drain and refresh in iced water, and drain again. Combine in a large bowl with lettuce and set aside.
  2. Place cucumber, onion, vinegar, sugar and a pinch of salt in a bowl, mix to combine and set aside to lightly pickle for 5 minutes.
  3. For the minty dressing, place all the ingredients in a blender and whiz until smooth and bright green. Season to taste.