Ingredients

Honey mustard dressing

2 eschallots or 1 small red onion, finely chopped

1 garlic clove, crushed

¼ cup sherry vinegar or red wine vinegar

¼ cup extra virgin olive oil

2 tsp wholegrain mustard

2 tbsp honey

Salt and cracked pepper

Salad

500g peas in the pod, shelled (yields about 150g peas)

200g butter beans, trimmed

200g baby green beans, trimmed

200g snow peas, top and tailed

150g baby beetroot leaves or baby spinach leaves

1 punnet micro herbs, to serve

Method

1.

To make honey dressing, combine all dressing ingredients in a jug and stir until well combined. Season.

2.

Bring a pot of water to the boil. Cook peas for 2-3 minutes or until tender. Remove with a mesh scoop and transfer to a bowl of cold water. Repeat with beans and snow peas. Drain vegetables, then transfer to a bowl. Add beetroot leaves and dressing and toss until combined. Serve sprinkled with micro herbs.

Recipe Kerrie Worner

With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.