Nigella Lawson Pea, Mint And Avocado Salad

• 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

1. 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.
2. Stir well so all is amalgamated.
3. Cook the podded peas for a short time in salted boiling water, just so they are ready, but not soft.
4. Taste after 2 minutes and then keep tasting.
5. Pour peas in colander and then straight away into the bowl of dressing and let steep for an hour or up to a day.
6. 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.
7. You may need to drizzle a bit more oil after tossing.
8. serve this on a big plate.
9. Sprinkle with more mint.

extra virgin olive oil, white wine vinegar, caster sugar, mint, peas, salad leaves, chicory lettuce, avocados

Taken from www.food.com/recipe/nigella-lawson-pea-mint-and-avocado-salad-45122 (may not work)