Nigella Lawson Pea, Mint and Avocado Salad

Ingredients

• 9 tablespoons extra virgin olive oil
• 1 1/2 tablespoons white wine vinegar
• 1 pinch caster sugar
• 1 bunch mint
• 1 1/2 kg peas, in pod (approx. 500g podded weight)
• assorted salad leaves
• 2 heads chicory lettuce
• 3 ripe avocados

Directions

1. 1

   First make the dressing: put the oil and vinegar and a pinch of sugar into a large bowl and then put in a decent handful of chopped mint.

2. 2

   Stir well so all is amalgamated.

3. 3

   Cook the podded peas for a short time in salted boiling water, just so they are ready, but not soft.

4. 4

   Taste after 2 minutes and then keep tasting.

5. 5

   Pour peas in colander and then straight away into the bowl of dressing and let steep for an hour or up to a day.

6. 6

   Just before serving, stir in about a packetful of mixed salad, the chicory which has been separated into it leaves and the avocado, which should be cut into bite size chunky slices.

7. 7

   You may need to drizzle a bit more oil after tossing.

8. 8

   serve this on a big plate.

9. 9

   Sprinkle with more mint.