I always have a bag of frozen peas in the freezer for perking up pasta dishes, fried rice or alongside a bit of buttered fish but I also really love them raw in salads. I got into using french beans in salads last summer when I had a bit of a glut and made a gorgeous yellow courgette and french bean salad, sadly we are still a long way from any beans being ready to harvest in my patch yet but a bag of frozen ones has stepped up and has me feeling that Summer may not be too far away, hell even my mint has poked it’s way through the soil.

Ingredients:

• 1 romaine lettuce, torn into pieces
• handful of rocket leaves
• half a red onion, very thinly sliced
• few mint leaves
• handful finely grated celeriac
• 1 mug full of peas (frozen ones defrosted in water and drained)
• 1 mug of french beans (as above)
• few petals of edible flowers, I used frilly pansies
• 1 tablespoon salad sprinkle mix (I used Spiceway’s Salad Sprinkles)
• 1 handful shelled pistachios
• 1 teaspoon blue poppy seeds

For the dressing:

• 2 capfuls orange blossom extract
• 3 tablespoons agave syrup
• juice of 1 lime
• 4 tablespoons Cotswold Gold  E.V rapeseed oil
• salt and pepper

Method:

Simply combine the salad ingredients, whisk together the dressing ingredients and drizzle over the salad just before serving.