Step 1

Cook pasta in a large saucepan of boiling water according to packet directions, or until al dente. Add snap peas and thawed peas in the last minute of cooking. Drain, rinse under cold water.

Step 2

Place pasta and peas in a large bowl. Add spinach leaves, chicken, mint and lemon zest. Toss to combine.

Step 3

Whisk 1-2 tablespoons lemon juice with buttermilk and mayonnaise. Season well. Divide salad between serving bowls. Drizzle over dressing and scatter with toasted seeds to serve.