Bring a small pot of water to a boil and season with salt. Heat a large frying pan. Add the oil and 1 tbsp of the butter. Next, add the celery and onion. Season with salt and pepper and sauté until slightly brown. Toss the vegetables from time to time. When they start to brown, place the frozen peas into the boiling water. Cook for 1 minute and drain.

While the peas are cooking, add the garlic to the pan. Then add the peas to the vegetables and toss to combine. Add the mint and lettuce and toss again.

Season to taste with salt and pepper.

Andy’s Sugar Safe® Tips

To make a change to this sautéed peas and romaine lettuce recipe, omit the mint and toss chopped roasted almonds and pistachios at the end and serve over brown basmati rice. This makes it become a wholesome and delicious lunch. It tastes great when served alongside my lemon chicken.