Our Little Quiches are 'made for summer'. They make perfect picnic food but we love warming them in the oven or even wrapping them in some tin foil and popping them on the bbq for a few minutes. Make this quick simple summer salad and you have a stunning meal literally ready in minutes!

• Two generous handfuls of each of sugar snap peas, mangetout peas and shelled garden peas
• A generous handful rocket leaves
• 3 tbsp good quality olive oil
• 1 tbsp white wine vinegar
• 3 tbsp good quality fresh basil pesto (we like Stark Naked)
• Freshly ground black pepper and a little rock salt

To decorate

• Shavings of parmesan cheese
• A handful of toasted pine nuts

1. Drain the peas and dunk in cold water. Drain again.
2. Place the peas in a shallow salad bowl with the rocket leaves.
3. Mix all the remaining ingredients together and pour over the peas and rocket. Toss.
4. Top with shavings of parmesan and toasted pinenuts.

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