Snow, Snap and Shelling Peas with Fennel, Lemon & Spring Herbs

Serves 6


1½ cups snow peas
1½ cups snap peas
1 cup fresh peas
1 fennel bulb, shaved
Zest of one lemon
Juice of one lemon
3 tablespoons extra virgin olive oil
¼ cup fresh mint, chopped
¼ cup fresh parsley, chopped
Maldon salt


In a steamer pan steam snow peas and snap peas for a few minutes, add the fresh peas and steam for another few minutes or until all peas are firm but cooked through. Take off heat and plunge in an ice bath to stop cooking. Let sit in the ice bath a few minutes until they are no longer hot or warm but cool.
Strain and place in a large mixing bowl. Using a mandolin or by hand cut the fennel very thin and mix together with the peas. In a separate small mixing bowl whisk together lemon zest, juice, olive oil and herbs until emulsified. Pour over the peas and fennel and toss together. Season with maldon salt.