1. To make the crunchy salad simply finely chop all the salad ingredients and add into a large bowl. For the spring onions - once you have sliced them add them to iced water for half an hour so they fan out and look a bit more fancy. Once all the ingredients are added, make your salad dressing by mixing the olive oil, the juice of half a lemon, the dijon mustard and some chopped mint in a bowl then drizzle over your crunchy salad.
2. To cook the duck, get a griddle pan so that you end up with the scorched chargrilled lines on the duck. Put the duck skin side down in the cold griddle pan. Don’t heat the pan up first as if you start off with a cold pan and gently heat it up, it helps to render the fat. Sprinkle some rosemary of thyme on the duck at this point. Cook the duck for 8-10 minutes on the skin side down then turn and cook for a further 4-5 minutes on the other side.
3. Once cooked let it rest for approximately 10 minutes.
4. Whilst the duck is resting you can make your pea mash.
5. For take your frozen peas and heat them in the microwave for 2 minutes. Next add your peas to a bowl. Next add the avocado, the juice of half a lemon and mint and blitz up with a hand blender.
6. To assemble, spread the pea mash onto a plate and then slice the duck into slices and place onto of the peas. Serve with the crunchy salad and enjoy!

Recipe by Rhian Allen (@rhianbusyallen): http://www.rhianallen.com