Green Vegetable Salad with Mint Butter

Peas.....they are just a wonder food! Vibrant, fresh and full of protein.

Just as good for you when coming out of a freezer bag too, but oh so much more convenient!

This makes a great accompaniment for a barbeque.

Also works very well with roast chicken, pork chops and fish or as a dish in its own right.

Serves 4

200g Green beans (fresh or frozen)

200g Peas (fresh or frozen)

1 Onion (thinly sliced)

1 or 2 potatoes (peeled and boiled)

A few sprigs of Fresh mint (or dried will work at a push)

A large pat of butter (approx 25g/30g)

1 Lemon (for juice)

Salt and Pepper to taste

If using fresh peas and beans, start by blanching them.

Wash and trim the beans, shell the peas.

Put a large pan of water on to heat. When it is at a rolling boil add the vegetables. You may have to do this in batches if the pan is on the smaller side. Bring the water and vegetables back to the boil and cook for a minute or two, not any longer than this. Then drain the vegetables into a colander and plunge into cold water to stop the cooking process.

(If using frozen, skip this stage but do allow to defrost.)

While they are cooling off, melt the butter on a low heat in a shallow pan.

If using dried mint, add it to the melted butter along with black pepper and a little salt to taste. Throw in the sliced onion and fry off for a minute or two.

If its fresh mint you have, add it now and stir through. Turn the heat very low or even off completely if you have a well fitting pan lid.

Add the other vegetables, peas, beans and potato along with a good squirt of lemon juice. Give it a good turning over to mix together and put the lid on to retain heat.

Serve on warm plates.

If you are particularly organised and keen, you can make herb butters very easily and they can be frozen in small pats for later use.

Simply finely chop the herb in question or crush with a pestle and mortar.

Then work through some butter with the back of a spoon.

Press into small containers, ice cube trays are about the right size and either keep in the fridge for a day or two or freeze for later.