Use the smallest, waxiest little spuds you can find; make an effort to find peas in the pod. Growing up, we had a bit of a tradition of shelling peas on Christmas Day; even as children we somehow appreciated it. Whisk together the lemon zest and juice, olive oil, honey, mustard and a bit of salt and pepper to create a dressing, then drizzle over the top of the salad. Roughly chop the mint and toss with the courgette, lemon zest and juice, a glug of olive oil and a few twists of black pepper. Toss the drained spuds, peas and beans together with the artichoke hearts, chopped mint, chives, a bit of olive oil and a generous seasoning of salt and pepper.

Source: Stuff December 21, 2019 15:56 UTC