About this recipe: Sugarsnap peas, with their full flavour and crisp texture, work well with baby spinach leaves and a little peppery rocket to provide the salad base for tangy feta cheese and sweet black grapes. Serve this quickly prepared lunch dish with thick slices of warm country-style bread or pitta bread.
A, C, B12, E, folate, calcium, B1, B2, B6, niacin, copper, iron, potassium, zinc
*Instead of rocket, add 6 chopped spring onions.
*For a garlicky dressing, add 1 finely chopped garlic clove with the sugar and mustard.
*Add extra crunch by sprinkling the salad with 2 tbsp toasted pine nuts just before serving.
*Make a pear, grape and spinach salad with blue cheese dressing. For the dressing, crumble or chop 50 g (1¾ oz) Danish blue cheese and place it in the salad bowl, then stir in 1 tbsp cider vinegar and 2 tbsp extra virgin olive oil. Halve and core 2 ripe but firm dessert pears, then cut them across into slices. Add the pear slices to the blue cheese dressing as they are prepared. Add the halved black grapes and mix well, then add 45 g (1½ oz) watercress, 200 g (7 oz) baby spinach leaves and 2 tbsp chopped walnuts. Toss together gently and serve immediately.
*Sugarsnap peas, like mange-tout, are eaten pods and all. They have a deliciously sweet taste and tender texture, and are a good source of dietary fibre and vitamin C.
*Feta cheese is high in fat and salt, but because its flavour is strong a little can go a long way in a salad. As with other cheeses, it is a good source of protein, calcium and phosphorus, and provides useful amounts of B vitamins and vitamin E.
*Black grapes contain bioflavonoids, natural plant chemicals that act as antioxidants and help to protect against damage caused by free radicals.