This zesty salad is great for using the first bounty of summer: peas and raspberries. It can be a starter, vegetarian main, or a side dish to grilled meats. Organic lamb or wild prawns would pair wonderfully with the citrus notes and fresh summer flavours.
450 g organic English peas (shucked) – you can also use snap peas in place of english peas just cut them in half
170 g organic raspberries
4 red radishes (thinly sliced – use a mandolin if you have one)
3 sprigs of mint (de-stemmed and roughly chopped)
Zest the fruit before juicing. Set aside.
1/2 lemon (juice)
1/2 orange (juiced)
1/2 grapefruit (juiced)
1/2 cup olive oil
salt and pepper to taste
Mix all the prepared ingredients together in a large bowl. Next, assemble the dressing. Pour the olive oil into a bowl and slowly whisk the citrus juice in until emulsified. Add the reserved zest and season to taste. Pour over salad and stir to mix one final time.
Serve in small bowls and enjoy!