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