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