Prep the peas: If using fresh peas, blanch them in boiling salted water for 1–2 minutes until bright green and just tender. Drain and rinse under cold water. If using frozen peas, just thaw under cool water and pat dry.

Slice the veggies: Thinly slice the radishes, cucumbers, and spring onions. Keep the slices crisp and bite-sized so they mix well with the peas.

Chop the herbs: Gently tear or roughly chop the mint. Avoid bruising it. If using chives, snip them finely.

Make the dressing: In a small bowl, whisk together 3 tablespoons olive oil, the zest and juice of 1 lemon, 1 teaspoon Dijon, and 1 teaspoon honey. Season with 1/2 teaspoon salt and several grinds of pepper. Taste and adjust—add a splash more lemon or a pinch more salt if needed.

Toss the salad: In a large bowl, combine peas, radishes, cucumbers, and spring onions. Pour over most of the dressing and toss gently so the peas don’t mash. Fold in the mint.

Add the finishing touches: Sprinkle in toasted nuts for crunch and crumble or shave your cheese over the top. Drizzle the remaining dressing if it looks dry.

Serve: Enjoy as-is, or layer over a bed of baby spinach or arugula. Finish with a pinch of flaky salt and another squeeze of lemon if you like.