Pea, Mint & Roasted Almond Salad

SERVES 6 PREPARATION 10 MINUTES COOKING 5 MINUTES

150g snow peas, trimmed 150g sugar snap peas, trimmed 125g snow-pea sprouts, trimmed 1 cup loosely packed fresh mint leaves ½ cup blanched almonds, toasted,

roughly chopped 60g mixed salad leaves MUSTARD CIDER DRESSING 2 tablespoons olive oil 1 tablespoon cider vinegar 2 teaspoons wholegrain mustard

1. Cook snow peas and sugar snap peas in boiling salted water for about 2 minutes or until barely tender. Drain, then rinse under cold running water. 2. MUSTARD CIDER DRESSING. Combine all ingredients in small bowl and season to taste.

3. Combine peas, sprouts, mint, nuts and leaves in bowl. Add dressing. Toss gently.