Pea, Crab and Orzo Salad (adapted from Martha Stewart)
50g mange tout
50g sugar snap peas
50g garden peas
50g pea shoots
2 tbsp rice vinegar
4 tbsp extra-virgin olive oil
salt and pepper
1 tin jumbo lump crabmeat
Bring a pan of water to the boil, add the orzo and cook according to packet instructions. Add the sugar snap peas, mange tout and garden peas for the last 2-3 mins of cooking. Drain and rinse under the cold tap.
Whisk together the vinegar and olive oil and season with salt and pepper.
Put the pea shoots in a dish or lunchbox and top with the orzo and peas, followed by the crab. Drizzle the dressing over the salad toss to combine and serve.