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1 cup fresh or frozen peas
800g (1 lb 12 oz) baby potatoes, halved
240ml bottle Marion’s Kitchen Thai Basil Lime & Coconut Salad Dressing
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
Prep a bowl of iced water. Cook the peas in a large saucepan of boiling water for 1 minute until tender and vibrant. Use a slotted spoon (you want to keep the boiling water for the next step) to transfer the peas to the bowl of iced water. Set aside.
Add the potatoes to the boiling 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 Dressing and mix to combine. Set aside, stirring occasionally, until the potatoes have come to 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.
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