Creamy Mint Spring Salad

Ingredients:

For the salad:

75g fresh baby corn
75g snap peas, tops and sides trimmed
120g young romaine lettuce, cleaned and chopped

For the creamy mint dressing:

85g plain yogurt
30g cream cheese
1 tablespoon lemon juice
3g garlic
1/4 teaspoon black pepper
1/2 teaspoon salt
1g mint leaves (about a tablespoon)

Method:

1. Prepare a bowl of ice water.

2. Bring a well-salted pot of water to a boil. Then, boil the baby corn and snap peas for one minute. Drain and immediately put the vegetables into the ice water to stop the cooking.

3. Slice the corn in half lengthwise and cut the snap peas in half diagonally. Wash and then dry the lettuce.

4. For the dressing, put the yogurt, cream cheese, lemon juice, garlic, black pepper and salt together in a blender. Cover and process until blended and smooth. Add the mint, blending until the leaves are minced, but before the dressing turns green.

5. Put the vegetables in a bowl and pour some of the dressing on. Toss to coat evenly and adjust the amount of dressing to taste.

6. Serve with fresh ground pepper.

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