Rinse all veggies very well. Cut the salad and red orach leaves and put them in a bowl. Slice the radishes and chop the parsley and scallions.

The cherry tomatoes can be either roasted in the oven or the stove. I prefer roasting them in a skillet on the stove as they cook a lot faster. So, all you have to do is place them in a skillet, pour some olive oil on them and cover with a transparent lid. They’ll be ready in about 5 minutes. Check if they’re moist.

If you have fresh or frozen peas you can use a steamer and steam it for 15 minutes, or you can use canned peas.

Make the dressing: Mix the olive oil, lemon’s juice, salt, and pepper.

Mix all ingredients together, except the cherry tomatoes and dressing. Add dressing only right before serving.

Put the roasted cherry tomatoes on top.

Serve!