Instructions

1. Halve the cucumber lengthways and use a small sharp knife to slip out the watery seeded core. Either finely slice or dice the cucumber into a colander set over a saucer. Sprinkle liberally with salt and leave to stand for 10 minutes for the salt to draw water out of the cucumber.
2. Meanwhile cook the peas according to the pack instructions until just tender. Tip into a sieve and refresh under cold running water then drain thoroughly, tip into a bowl, cover and chill until required.
3. . Rinse the cucumber under running water to remove the salt. Drain and pat dry with absorbent kitchen towel then add to the peas.
4. Stir in the crème fraiche, chives and mint sauce. Chill until ready to serve.