5-6 spring onions
1 lettuce, finely chopped
1/2 bunch dill
1 bunch mint
1 lemon (zest and juice)
2 tbsp olive oil
Let the peas boil in a pot of salted water and drain. Immediately place the peas into a large bowl with cold water and ice cubes to remain crisp, and then drain again.
Finely chop the lettuce, dill and spring onions and pour into a large bowl, along with the peas. Mix well.
In a bowl, mix the lemon juice and zest, salt, pepper and olive oil and beat well.
Pour mixture over the salad and serve. Add more salt, if necessary.
Tip: This is a fasting recipe, but if you’re not fasting you can add crumbled Feta or goat cheese.