petits pois or sugar peas
1 bunch each of broad-leaf parsley, chives, mint, basil, chervil
roasted Szechuan pepper
Combine the raw and cooked vegetables (blanched and refreshed in iced water) with the chopped herbs ina bowl.
Prepare a vinaigrette by combining basil, olive oil, sunflower oil, lemon juice, salt and pepper. Pour over the vegetables and toss gently till well coated.
Arrange on a plate and sprinkle Guerande salt and Szechuan pepper on top.