Mint, Pea Salad with Crispy Potatoes

Ingredients

• 750g baby potatoes
• 2 tbsp olive oil
• 200g frozen peas
• small bunch of mint
• 1 spring onion, finely sliced
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• salt
• black pepper

Method

1. Heat the oven to 220C/200C fan/gas 7.
2. Halve the potatoes, toss with oil and salt, and roast for 30 to 35 minutes until crisp.
3. Blanch the peas for 2 minutes and drain.
4. Mix the lemon juice, mustard, pepper, and a little extra oil to make a dressing.
5. Toss the peas, mint, and spring onion together.
6. Fold through the crispy potatoes and dressing just before serving.