An Inventive Summertime Pea and Mint Salad

Bring another pot of water to the boil with 1/4 tsp of salt. Add the sugar snap peas and boil rapidly for 2 mins until al dente (which means they still have a bit of crunch to them). Immediately drain the sugar snap peas and put in a bowl of cold water to stop them overcooking.

Make a vinaigrette by mixing the wholegrain mustard with the juice from half the lemon and ¼ tsp of salt and some black pepper. Slowly mix in 2 tbsp of olive oil. Tip: If you have some, add 1 tsp of honey or 1 tsp of sugar to sweeten the vinaigrette.

Toast the pine nuts by putting them in a dry frying pan on medium heat. Tip: Watch them like an impatient driver watches a red traffic light, as they can burn easily.

Roughly chop half of the mint leaves and leave the rest whole.

Mix together your pea shoots, cooked new potatoes, sugar snap peas, whole mint leaves and chopped mint in a large bowl. Pour over as much vinaigrette as you like (keep any remainder for future salads). Tip: Try splitting some of the sugar snap peas in half for those extra presentation points!