Ingredients:

  • 2 cups fresh or frozen peas (about 300g)
  • 1 cup cherry tomatoes, halved (about 150g)
  • 1/2 cup red bell pepper, diced (about 75g)
  • 1/2 cup cucumber, diced (about 75g)
  • 1/4 cup red onion, finely chopped (about 40g)
  • 1/4 cup fresh parsley, chopped (about 15g)
  • 1/2 cup Greek yogurt (120g)
  • 2 tablespoons mayonnaise (30g)
  • 1 tablespoon lemon juice (15ml)
  • 1 teaspoon Dijon mustard (5g)
  • Salt and pepper, to taste

Instructions:

  1. If using frozen peas, thaw them under cold running water and drain. If using fresh peas, shell them and rinse.
  2. Dice the red bell pepper and cucumber. Halve the cherry tomatoes. Finely chop the red onion and parsley.
  3. In a mixing bowl, combine Greek yogurt, mayonnaise, lemon juice, and Dijon mustard. Whisk until smooth, then season with salt and pepper.
  4. In a large bowl, combine the peas, chopped vegetables, and parsley. Gently fold in the dressing until everything is evenly coated.
  5. Refrigerate for at least 10 minutes before serving to allow flavors to meld. Serve chilled in a large bowl or individual dishes.