Snow peas and sugar snaps with yellow capsicum

1.Cut capsicum in half, remove core and seeds. Chop into small dice – don’t be too fussy about it, however it comes. Put oil and capsicum in a smallish frying pan and set over a low heat. Cook gently so that the capsicum softens without browning – it will take about 12 minutes; stir often. Season with a little sea salt and pepper, stir through the mustard and turn off the heat.

2.Trim snow peas and sugar snaps, removing any stringy bits as you go. Plunge snow peas into a saucepan of boiling, salted water and cook for 1 minute. Drain and refresh with cold water until they feel cool. Drain and dry off on paper towels. Do the sugar snaps the same way but cook for 2 minutes. Everything can be prepared to this point an hour or so ahead (gently wrap snow peas and sugar snaps in paper towels). Just before serving, reheat capsicum and add snow peas and sugar snaps. Let them warm through, but don’t let them fry.

3.Have ready the witloof, trimmed and separated into leaves (cut large leaves in half), and layer in a shallow serving bowl or dish. Season vegetables in the pan with a little more sea salt and pepper, then tip them on top of the witloof, scooping in all the oily juices. Squirt a little lemon juice over everything and scatter over the herbs. Give a quick toss and serve.