Sugar Snap Pea, Cucumber, Radish Salad

So easy and if you want a little more crunch to the salad you can just leave the peas raw.

INGREDIENTS:

METHOD:

Cook sugar snap peas in a pan of boiling salted water, about 30 seconds, or just until they turn bright green.

Drain and plunge into cold water to stop cooking. Drain. Cut cucumber and radishes cross-wise into 1/4-inch thick slices.

Toss peas, cucumber, radishes and sesame seeds with vinegar and olive. Season with salt and pepper to taste.

Serves: 4

Source: Chrissi Brewer