serves 4

• 600 gr of fresh peas
• 1 lemon
• 1 or 2 shallots (or spring onions)
• a hand full of mint leaves (or more)
• olive oil,salt, pepper

Peel the peas and steam over boiling water for 5 minutes. In the meantime chop shallots and mint leaves, grate the lemon to get the rind and squeeze it. Make a vinaigrette with the lemon juice, salt, pepper and the olive oil. Let the peas cool until lukewarm, then combine all ingredients.

Variation: You could top this salad (which will be best in spring when you find the first fresh peas on the markets) with some ricotta cheese, divided into flakes.

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