Spring pea, mint & mozzarella salad with blistered tomatoes

4 tbsp olive oil

1–2 punnets cherry tomatoes

400g frozen baby peas

300g snow peas (or any peas in pod)

1 cup mint leaves

1 red onion, thinly sliced

1⁄3 cup dressing of your choice

salt and pepper

2 mozzarella balls, torn

Add some oil to a heavy frying pan on a high heat. Add the tomatoes

and let sit for 2 minutes until they start to blister. Give them a quick

stir, turn off the heat, and let them sit for another 2 minutes or so

then set aside.

Cook all the peas in a saucepan of boiling salted water for 2–3

minutes until tender. Refresh in cold water and drain.

Toss the baby peas, snow peas, mint and red onion with the dressing

and season with salt and pepper. Arrange on a serving plate with

tomatoes and mozzarella.