This neat little salad combines piquant and rich blue cheese with the lightness of salad sprouts.
3 tbsp olive oil
1 tbsp white wine vinegar
10g/¼oz blue cheese
50g/1¾oz peas from the pod
50g/1¾oz lentil, bean, radish and alfalfa sprouts
30g/1oz blue cheese
For the dressing, whisk together the oil, vinegar and blue cheese in a bowl.
Toss together the podded peas with the sprouts. Add the dressing and crumble over the blue cheese.
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