Minted Iceberg Salad with Buttermilk Dressing
1 cup fresh or frozen peas
1 iceberg lettuce (cut into wedges)
¼ cucumber (peeled, de-seeded and thinly sliced)
30 mint leaves (shredded neatly)
10 mint sprigs
Bring a small pot of water to the boil and add peas. Blanch for 3-4 minutes, drain and refresh in a bowl of iced water till cold.
To serve: Place a wedge of Iceberg lettuce into a glass tumbler. Sprinkle with 1 tablespoon peas. Top with 5-7 pieces cucumber and a second tablespoon of peas. Sprinkle with some shredded mint.
Garnish with 2 snow peas and a mint sprig. Just prior to serving pour 1 tbsp (15mls) buttermilk over salad.
Honey Buttermilk Dressing
(makes 100 ml)
1/3 cup buttermilk
2 tsp manuka honey (warmed gently to a runny consistency)
2 tsp finely chopped French tarragon leaves
flaky sea salt
freshly ground black pepper
Into a small bowl pour buttermilk, add honey and tarragon. Stir to combine and season to taste.
Refrigerate until required.