Nigella Lawson Pea, Mint And Avocado Salad - cooking recipe

Ingredients

9 tablespoons extra virgin olive oil
1 1/2 tablespoons white wine vinegar
1 pinch caster sugar
1 bunch mint
1 1/2 kg peas, in pod (approx. 500g podded weight)
assorted salad leaves
2 heads chicory lettuce
3 ripe avocados

Preparation

First make the dressing: put the oil and vinegar and a pinch of sugar into a large bowl and then put in a decent handful of chopped mint.
Stir well so all is amalgamated.
Cook the podded peas for a short time in salted boiling water, just so they are ready, but not soft.
Taste after 2 minutes and then keep tasting.
Pour peas in colander and then straight away into the bowl of dressing and let steep for an hour or up to a day.
Just before serving, stir in about a packetful of mixed salad, the chicory which has been separated into it leaves and the avocado, which should be cut into bite size chunky slices.
You may need to drizzle a bit more oil after tossing.
serve this on a big plate.
Sprinkle with more mint.