Name: Sugar snap pea, avocado & orange salad
Prep time: 20 min
Total time: 20 min
Yield: 8
Cuisine: British
Ingredients: 250g sugar snap pea halved, on an angle; 1 red onion thinly sliced; 2 oranges peeled and sliced; 200g radish halved or quartered; 2 ripe avocados stoned and peeled, cut into chunky pieces; juice 1 lemon; 100g bag pea shoots; zest and juice 1 orange; ½ small pack mint finely chopped; ½ small pack coriander finely chopped; 3 tbsp white wine vinegar; 4 tbsp rapeseed oil; 1 tbsp clear honey

250g sugar snap pea
halved, on an angle
1 red onion
thinly sliced
2 oranges
peeled and sliced
200g radish
halved or quartered
2 ripe avocados
stoned and peeled, cut into chunky pieces
juice 1 lemon
100g bag pea
shoots

For the dressing

zest and juice 1 orange
½ small pack mint
finely chopped
½ small pack coriander
finely chopped
3 tbsp white wine vinegar
4 tbsp rapeseed oil
1 tbsp clear honey

Method

step 1
Boil the kettle. Put the sugar snap peas and onions in a large bowl and cover with hot water. Stand for 30 secs, then drain and run under cold water until cool. Drain again.
step 2
Layer the sugar snap peas, onions, oranges and radishes into a container. Toss the avocado in the lemon juice and add this, too. Mix the dressing ingredients in a jam jar. When ready to serve, toss the pea shoots and dressing through the salad.