So when we got back from France on Saturday night I rushed outside to see how our plot was doing. Thanks to our neighbours, who kindly performed watering duties, everything was looking vigorous and healthy and there were dozens of sugarsnaps hanging heavily from the plants.
On Sunday I went out and harvested them, noticing eagerly that the regular pea plants next to them are now covered in flowers and should be producing fruit soon. This bowl of sugarsnaps actually made it into the kitchen (and weighed in at a satisfying 290 grams).
I decided to make them into a simple salad for lunch and this is what I came up with:
Crunchy Sugarsnap Salad
Raw sugarsnap peas, chopped
Raw red onion, finely sliced and separated into strands
Cherry tomatoes, halved
Home-made dressing (extra virgin olive oil, cider vinegar and honey to taste)
- Prepare ingredients just before you want to serve the salad.
- Mix well in large bowl to evenly coat all ingredients in dressing.
This made an absolutely delicious, filling and healthy lunch, all the more satisfying for being based on an ingredient we grew ourselves.