Ingredients

Method

• 500 g freshly frozen petits pois
• 1 t olive oil
• 1 T creamed honey
• 2 T whole-grain Dijon mustard
• ½ cup chilli-infused avocado oil
• 4 T red-wine vinegar
• 15 g mint, chopped
• Sea salt and freshly ground black pepper, to taste
• 4 organic green apples

Method

Ingredients

Blanch the petits pois in a saucepan until they float to the surface and are tender.

Drain and refresh in icecold water.

Fry the pancetta cubes with a little olive oil, in a pan over a high heat, until golden and crispy.

Drain the pancetta cubes on paper towel.

Mix the honey, whole-grain mustard, chilli-infused avocado oil and red-wine vinegar in a bowl.

Combine the chopped mint with the peas and pancetta in a large bowl.

Season with sea salt and freshly ground black pepper.

Slice the apples into thin rounds and place on the tender minted peas.

Slather in the creamed honey-and-mustard vinaigrette.

Enjoy warm.

Per serving: 2530.4 kJ, 9 g protein, 46.2 g fat, 34.1 g carbs