Lime juice and fresh mint give a refreshing dash to a salad of chilled fresh peas.
1. Combine the peas, cucumber, butter, and water in a saucepan. Cover and cook at a gentle bubble for 8 minutes or until the peas are crisp-tender. Drain in a sieve and transfer to a large bowl.
2. While the peas are still hot, stir in the mint and chives. Cover with plastic wrap and refrigerate. Just before serving, blend in the lime juice and season with salt and pepper. Spoon onto chilled lettuce leaves to serve.