South Africa celebrates Garden Day on 9 October. Byron from the Leopard’s Leap kitchen visited the garden for some fresh ingredients and Chef Pieter shares his recipe for a Carrot, Pea and Mint Salad.

Serves 4

For the salad

• 4 large carrots, washed, trimmed and peeled (about 500g)
• ½ cup of fresh (shelled) or frozen peas (defrosted)
• 1 tablespoon fresh mint, torn
• pea shoots for garnish

• ¼ cup extra virgin olive oil
• 1 lemon
• 3 sprigs mint
• 1 teaspoon maple syrup

For the Salad

Slice carrots lengthwise using a mandoline slicer or grate them. Keep sliced carrots in a bowl of ice water and drain them before assembling the salad.

Blanch fresh peas in boiling water for 2 minutes. Drain and immediately immerse peas in ice water for two minutes to stop the cooking process, then drain. If using frozen peas, you can just defrost them.

Arrange carrots on individual salad plates. Top with peas. Right before serving, sprinkle with chopped mint.

For the dressing

Crush 3 sprigs of mint and add to the olive oil. Leave the mint in the oil for 10 minutes then remove the mint. Zest the lemon first, then squeeze to render 1 teaspoon zest and 2 tablespoons juice.

In a bowl whisk together oil, lemon juice, zest, maple syrup, salt and pepper. Drizzle dressing over salad, garnish with pea shoots if you like, and serve immediately.