This simple salad lets the ingredients shine, using baby gem lettuce as its base, and would do very well as a starter or side. 

Serves 4


200g sugar snap peas
2 organic baby gem lettuce
zest and juice of 1 lime
60ml olive oil
85ml sunflower seeds
85ml dried chanterelles
freshly ground black pepper
sea salt crystals


  • Bring a pot of water to a rolling boil. Quickly blanch the sugar peas in the boiling water for 5 minutes, then shock in ice water and cut into half.
  • Combine the lime juice and olive oil.
  • Toss the sunflower seeds, dried chanterelles and blanched peas together.
  • Place half a baby gem lettuce on a plate. Arrange the sunflower seed mixture on top of the lettuce and season with freshly ground black pepper and sea salt crystals.