250 g sugar snap peas
2 bunches rocket (200 g), washed
4 small yellow peaches (600 g)
⅓ cup pepitas
⅓ cup olive oil
¼ cup white wine vinegar
1 tbsp Dijon mustard
3 tsp honey
Salt and pepper, to taste
- To make dressing, place all ingredients in a screw-top jar. Shake well to combine.
- Trim sugar snap peas, then cut diagonally into thin slices. Trim rocket and roughly chop leaves. Cut peaches into 2cm-thick wedges.
- Combine sugar snap peas, rocket, peaches and pepitas on a large serving plate. Drizzle with dressing. Toss to combine.