Watercress, pea and almond salad

Method

1. Whisk the vinegar and sugar with some salt and pepper, gradually adding the olive oil. Set aside.
2. Lightly toast the almonds in a dry non-stick pan, then set aside to cool. Mix together the peas, watercress and cooled almonds in a large bowl, then drizzle over the dressing and toss gently to combine. Top with the edible flowers and serve immediately.