Finely slice the spring onions and add, peel the cucumber, cut in half lengthways and slice at an angle.
Finely shred the lettuce.
Place the petit pois, all the prepared vegetables and olive oil in a large saucepan, add boiling water.
Place on a high heat with a lid on bring to the boil and simmer rapidly for 1 minute.
Chop the mint finely cut the chevre into small wedges add to the peas mix and toss, remove from the heat, replace the lid and stand for 1 minute, serve at once sprinkled with a twist of black pepper.
4 Spring onions ½ Cucumber 1 small Lettuce 200g petit pois 1 tbs olive oil 150ml water 10 mint leaves 100g wide chevre log portion Freshly ground black pepper
Serve with a poached salmon for a perfect girl’s supper.
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