Peas Salad

• 300 g peas
• 150 g walnut kernels
• Half a bunch of parsley
• 3~4 sprigs of dill
• 2 avocados
• 2 tomato pastes of red pepper
• 300 g purslane
• 1 lettuce

for the sauce

• juice of 1 lemon
• 6 tablespoons of olive oil
• 1 tablespoon grain mustard sauce
• 1 pinch of black pepper
• 1 pinch of cinnamon
• Salt

Lightly boil the peas in boiling water and drain the water. Put it in a bowl filled with ice water, leave it for a few minutes and drain the water thoroughly. Cut the parsley and dill into large leaves. Peel the avocados and remove the seeds. Chop into small pieces. Clean the seeds of the red peppers and cut them into small pieces. Wash the purslane and lettuce with plenty of water, drain the water and cut into large pieces. Put the peas, halved walnuts, parsley, dill, avocado, red pepper, purslane and lettuce in a large bowl. For the sauce, whisk together the lemon juice, olive oil, granulated mustard sauce and salt in a small bowl. Drizzle over the salad ingredients and mix the salad. Serve.