Pea & zucchini salad with mint

Ingredients

• 60ml (1/4 cup) extra virgin olive oil
• 2 tbs white balsamic vinegar
• 200g green round beans, trimmed
• 200g snow peas, trimmed
• 150g (1 cup) frozen or fresh peas
• 3 zucchini, trimmed, peeled into ribbons
• 3/4 cup fresh mint leaves
• Shaved parmesan, to serve

Method

1. Place the oil and vinegar in a screw-top jar and shake to combine. Season with salt and pepper.
2. Cook beans and snow peas in a saucepan of boiling water, adding the peas halfway through cooking, for 2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
3. Place beans, snow peas, peas and zucchini on a large serving platter. Drizzle over the dressing. Sprinkle with mint and parmesan.

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