Piquant autumn green salad
- 100ml sunflower oil 60ml (¼ cup) lime juice
- 10ml (2 tsp) wasabi paste salt and freshly ground black pepper, to taste
- 500g sugar snap peas
- 300g baby spinach
- 300g watercress
- 300g rocket
- 100g red spring onions, diagonally sliced
For the dressing, whisk all the ingredients together and set aside.
Blanch the sugar snap peas in boiling water for 2 minutes.
Combine all the ingredients, toss through the dressing and serve.