Braised Peas and Lettuce

Slice the spring onions into ½ cm (¼ in) rounds, reserving the sliced green portion for serving.

Warm half of the butter in a small saucepan over a medium heat until melted, then add the spring onions and cook for 2–3 minutes until softened.

Add the peas and water, bring to the boil, cover with a lid, reduce the heat to low and simmer gently for 5 minutes, stirring occasionally.

While the peas are simmering, heat the olive oil and remaining butter in a large frying pan over a medium heat. Add the lettuce, cut-side down, and cook for 6 minutes or until well charred.

Transfer the lettuce to a serving platter.

Add the lemon juice, reserved spring onion greens, mint, parsley, and thyme sprigs to the saucepan and stir to combine.

Remove the thyme sprigs and spoon the peas over the lettuce.

Season with salt and freshly ground black pepper. Serve immediately.