Eating our first home-grown sugarsnap pea seconds after picking it was quite a thrill. That was two weeks ago and we harvested about 12 pods and munched our way through them as we picked. A week later, just before leaving for France, we picked another 15 or so. They never made it into the house either! Delicious, sweet, crunchy and full of flavour, peas eaten just after picking are a world away from those you buy in the shops. Even to those of us who’ve been growing our own vegetables for several years, they are a revelation!
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
- Cherry tomatoes, halved
- Coriander leaves
- Home-made dressing (extra virgin olive oil, cider vinegar and honey to taste)
Prepare the ingredients just before you want to serve the salad.
Mix well in a large bowl to evenly coat all the 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.
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