Salad Days

400g (14oz) fresh or frozen peas
grated zest and juice of 1 lemon
2 tbsp extra virgin olive oil
1–1½ tbsp wholegrain mustard, to taste
a small handful of fresh mint, roughly chopped
a large handful of rocket, torn
salt and freshly ground black

need: ¼ seeded and finely chopped red chilli (see Safety Tip, page 142), 1 crushed garlic clove, 1cm (½in) piece fresh root ginger, peeled and finely grated, juice of 1½ large limes, 50ml (2fl oz) olive oil, 1½ tbsp light muscovado sugar, 2 tbsp fresh coriander leaves, 2 tbsp fresh mint leaves.

Chilli Lime
To make 125ml (4fl oz), you will

1 Put the lemon juice, oil and parsley into a medium bowl and whisk to combine. Season to taste with salt and ground black pepper.
2 If not using immediately, store in a cool place and whisk briefly before using.

will need: juice of ½ lemon, 6 tbsp extra virgin olive oil, 4 tbsp freshly chopped flat-leafed parsley, salt and freshly ground black pepper.

2 If not using immediately, store in a cool place and whisk briefly before using.
Lemon and Parsley
To make about 100ml (3½fl oz), you

make about 150ml (¼ pint), you will need: 2 tbsp lemon juice, 2 tsp runny honey, 8 tbsp extra virgin olive oil, 3 tbsp freshly chopped mint, 4 tbsp roughly chopped flat-leafed parsley, salt and freshly ground black pepper.
1 Put the lemon juice, honey and salt and ground black pepper to taste into a small bowl and whisk to combine. Gradually whisk in the oil and stir in the herbs.

Side Salads
Take 5 Quick Salad Dressings
Lemon Vinaigrette

Medium eggs should be used except where otherwise specified. Free-range eggs are recommended.

Ovens and grills must be preheated to the specified temperature.