Fennel, mangetout and pea salad.

There is nothing better than a fresh side dish when it’s really hot outside.  This double pea and fennel salad tastes like spring. It’s a plate full of crispy spring vegetables.  It takes not effort just good ingredients.


  • 1 cup sugar snap peas
  • 1 cup fresh peas
  • 1 fennel bulb, trimmed and cut into thin strips (reserve a few fronds for garnish)
  • 5g  fresh thyme
  • 10 g fresh coriander
  • 10 orange mint leaves
  • 2 tbsp orange juice
  • Grated peel and juice of 1 lemon
  • 1 tbsp olive oil
  • 1 tsp honey
  • Himalayan Salt
  • Freshly ground black pepper


  • Whisk together the oil, honey, orange juice and lemon juice and add salt and pepper to taste.
  • Cut fennel in half lengthwise along the bulb and cut them in very thin slices using a mandoline.
  • Blanch the fresh peas and set aside to cool.
  • Remove the tough strings from the cut into thin strips .
  • Finely chop the cilantro, orange mint and remove the leaves from the thyme.
  • Put everything in a large bowl and toss to coat.
  • Garnish with fennel fronds, orange mint and pea shoots.