‘Don’t Worry Pea Happy’ by Chrissie Attewell

A bagel full of summer flavour. A marvellous mix of chicken, three-pea salad, and refreshing yoghurt dressing. It’s a light lunch that will make your taste buds happy.


  • 800g H.Smith steam-cooked sliced chicken
  • 1x Onion bagel
  • 50g Natural yoghurt dressing
  • 1x Glug of rapeseed oil
  • 1x Shallot
  • 4g Salted butter
  • 1x Lemon
  • 1x Garlic glove
  • 40g Three pea salad
  • 1 pinch Tarragon
  • 1 pinch Chives
  • 1 pinch Curly parsley


Step 1: Hand-whisk natural yoghurt with rapeseed oil. Fold in finely diced shallots, minced garlic, lemon zest and juice – season well and chill.

Step 2: Hand mix garden peas, finely slice sugar snaps and pea shoots. Add chopped tarragon, chives, curly parsley and lemon zest and juice – season well.

Step 3: Add chicken, chopped tarragon, diced shallots, garlic, and lemon slice into a hot oiled pan and season well. Fry lightly until onions have softened & chicken browned.

Step 4: Lightly toast your bagel.

Step 5: Build your sandwich as follows – spread 2g of butter on the top and bottom slice of bagel and repeat with a generous 25g of yoghurt dressing. Place 40g of chicken onto the bottom slice of bagel followed by 40g of your pea salad. Top with the remaining 40g of chicken and place the top bagel slice on the top. Season with cracked black pepper.

Step 6: Serve as and ‘pea happy’.