How to make a pea, bean and baby red chard salad with sweet chilli tarragon dressing

100g fresh peas

100g baby red chard leaves

For the dressing

3 tablespoons mild olive oil

2 tablespoons lime juice

1 tablespoon sweet chilli sauce

½ teaspoon dried tarragon

Salt and freshly ground black pepper

Method

Bring a small pan of water to the boil and cook the beans for 2 minutes, add the peas and cook for a further 1-2 minutes. With a slotted spoon remove the vegetables from the pan and transfer to a bowl of ice water for 30 seconds (refreshing in cold water ensures the vegetables keep their bright colour). Drain well on kitchen paper.

Put all the dressing ingredients onto a screw top jar, secure the lid and give it a good shake. Taste and adjust the seasoning if necessary.

Add the peas, beans and chard to a large bowl and pour over the dressing. Mix together to coat the vegetables then divide the salad between two plates. Drizzle over any remaining dressing just before serving.