Three pea salad with fresh mint and roasted hazelnuts

I made this the other night to accompany some (home-cured) duck prosciutto. The duck was good but the salad took all the praise, so I thought I’d blog it in its own right. This is such a versatile salad, it would accompany roast chicken or grilled fish as a main course, and it would also work well as a first course salad with some grilled goat’s cheese or Roquefort.


  • 150g freshly podded garden peas
  • a generous handful of whole hazelnuts
  • 150g mange tout peas, finely sliced across the pod
  • 3 sprigs of mint
  • half a bag pea shoots


  1. Pre-heat the oven to 200’C.
  2. Pod the peas and decide whether to blanche or not – personally I like them raw, but if you do decide to cook them, just throw them into a pan of boiling water for 3 minutes then drain under cold water.
  3. Scatter the hazelnuts on a baking tray and place in the hot oven for 4 minutes, keeping a close eye on them as they will go from toasted to toast in seconds. (I tend to roast a whole bag at the same time and save some for other recipes or tomorrow’s breakfast.)
  4. Slice the mange tout across the pod as finely as you have time for.
  5. Do the same with the mint leaves.
  6. Toss the green ingredients all together with a small amount of dressing of your choice. See below for the one I like.
  7. Scatter the cooled hazelnuts on top, along with any other ingredients you plan to include.

For the dressing

  • 1 espresso cup organic extra virgin olive oil
  • 2-3 tablespoons vinegar – organic apple cider vinegar works well
  • two cherry tomatoes
  • half a teaspoon mustard
  • half a clove of garlic
  • salt and pepper

Put all the ingredients in the Nutribullet and blend. This quantity makes enough for now and for future salads. The cherry tomatoes are my secret ingredient – they give the dressing extra body and a sweeter, fresher flavour.

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