Sugarsnap and peas with mint dressing (& grilled lamb chops)
A great side (or as a salad) to go with grilled lamb chops
Course Main Course, Side Dish
Prep Time 10 minutesminutes
Cook Time 5 minutesminutes
Total Time 15 minutesminutes
Servings 4people
Cost ££
Ingredients
250gsugarsnap peas (topped and tailed)
100gpeas (I used frozen)
1/4cupmint leaves (loosely packed)to add at the end
Mint dressing
1/4bunch of mint leaves (and stems)
80mlsunflower oil or grapeseed oil (basically a fairly neutral tasting oil)
50mlwhite wine vinegar
3tspcastor sugar
1/2garlic clove, finely grated/crushed
1tspdijon mustard(optional)
Instructions
Mint dressing
Bruise the mint with the side of your knife then add to a small saucepan with oil over a medium heat.Heat it for 2 - 4 mins or until you see bubbles just start to surface. Then take off and cool to room temp. Strain the oil into a small bowl and discard the mint leaves.In a larger bowl, add the rest of the ingredients and whisk until the sugar dissolves. now, add the oil and whisk to combine it all.
Sugarsnap and peas
Blanch your sugarsnap and peas in boiling water until bright green (usually takes about 2mins).Refresh them in iced or cold water and strain.Now add them to the bowl with the mint dressing, add the fresh mint leaves, season to taste and leave for a few minutes to marinade, then serve with your grilled chops. (*How to cook chops Do's and Don't in my post - link below in Notes)