1 cup fresh or frozen peas
800g (1.7 lb) baby potatoes, halved
150g (5 oz) snow peas, trimmed, thinly sliced lengthways
3/4 cup fresh mint leaves, torn
2 spring onions (scallions), thinly sliced
4 radishes, thinly sliced
sea salt & pepper
Cook the peas in a large saucepan of boiling water for 1 minute. Use a slotted spoon to transfer to a bowl of iced water. Set aside.
Add the potatoes to the water. Cook for 15 minutes or until tender. Drain and transfer to a large bowl. Add half a bottle of Marion’s Kitchen Thai Basil Lime & Coconut Salad Dressing. Set aside, stirring occasionally, until room temperature.
Add 3/4 of the snow peas, mint and spring onion and the remaining dressing. Season with salt and pepper. Gently toss to combine.
Serve scattered with the radishes and the remaining snow peas, mint and spring onion.