Ingredients
100ml chardonnay vinegar
1¾ tsp sea salt
1 tbsp brown sugar
50g banana shallots, finely sliced
200g freshly podded young peas
Small handful of flat-leaf parsley, leaves roughly chopped
Small handful of mint leaves, torn
Juice of 1 lemon
1 tbsp fruity extra-virgin olive oil
Salt flakes and freshly ground black pepper
Method
Combine the chardonnay vinegar, salt and brown sugar in a bowl. Stir until the salt and sugar have dissolved, then add the shallots. Leave to pickle for 30 minutes, then drain the shallots, discarding the pickling liquid.
Meanwhile, fill a saucepan with cold water, season with salt and bring to the boil over high heat. Add the peas and blanch for 2 minutes, then drain and immediately refresh in iced water for 1 minute. Drain.
Combine the peas, herbs and pickled shallot in a salad bowl. Add the lemon juice and olive oil and season with salt flakes and pepper to taste.
*This is an ext
